Free Healthy Recipe - Chicken & Mushroom Loaf

Dairy free, Low fat, Low GI, Low sugar

Recipe supplied by the Australian Mushroom Growers Association.

½ Cup walnuts, chopped
2 tbs olive oil
1 brown onion diced
2 cloves garlic, grated
300 grams button mushrooms, chopped
750 grams chicken mince, organic free range
1½ cups sourdough bread, breadcrumbed
½ cup flat leaf parsley, finely chopped
1 egg
1 pinch sea salt

Preheat oven to 180C. Lightly grease a 7cm deep, 10 x 20cm loaf pan. Place walnuts into non-stick frying pan over high heat. Cook, tossing for 5 minutes until toasted. Remove to a board to cool.

Add the oil, onion and garlic to the frying pan. Reduce heat to medium heat. Cook for 3 minutes until soft. Add mushrooms, increase heat to high and cook 4 minutes until mushrooms are soft and all moisture evaporated. Set aside to cool.
Combine the mushroom mixture, chicken mince, breadcrumbs, parsley, egg, salt and pepper and walnuts in a large bowl. Mix until well combined. Spoon the mixture into the greased pan. Use your hands to press down firmly and smooth the surface. Bake for 40-45 minutes or until light golden and cooked through.

Set aside in the pan for 10 minutes before transferring to a rack.

Makes 6 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 50 mins
Ready in: 60+10mins cooling

Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 1634 kj
Calories 391 kcal
Fat 25.1 g
Saturated Fat 4.7 g
Total Carbohydrate 10.4 g
Total Protein 30.2 g
Fibre 2.6 g

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