Anti Inflammatory Buffalo Mushroom Loaf with Blue Cheese

Total time1 hr 35 min

Prep time25 min

Cook time1 hr

5.0

(17)

Anti Inflammatory Buffalo Mushroom Loaf with Blue Cheese

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Ingredients

6 servings

For the loaf

1 tbsp olive oil
1 lb cremini mushrooms, finely chopped
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 stalks celery, finely diced
1 ½ cups cooked green or brown lentils (from about ¾ cup dry)
1 cup old-fashioned rolled oats
2 large eggs, lightly beaten
3 tbsp hot sauce (such as frank's redhot)
1 tsp smoked paprika
1 tsp dried thyme
½ tsp salt
¼ tsp black pepper

For the buffalo glaze

3 tbsp hot sauce (such as frank's redhot)
1 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.

For the blue cheese drizzle

½ cup crumbled blue cheese
Ingredient note
Cheese is limited on an anti-inflammatory diet because it is high in saturated fat, but the amount of blue cheese used here (~1/2 oz per serving) is likely fine. If you prefer to always avoid blue cheese, please tap it and change its rating to Red.
3 tbsp sour cream
Ingredient note
Full-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the amount of sour cream used here (~1 1/2 tsp per serving) is likely fine. If you prefer to always avoid sour cream, please tap it and change its rating to Red.
2 tbsp mayonnaise
1 tbsp white wine vinegar
1 tbsp milk

For serving

2 tbsp thinly sliced scallion greens (optional)
celery sticks, for serving (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to use as handles.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook, undisturbed, for 3–4 minutes until they release their liquid and begin to brown on the bottom. Stir and continue cooking for another 3–4 minutes until the mushrooms are deeply browned and any liquid has evaporated.

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