Low Sodium Garlic Herb Mushroom Loaf with Lemon

Total time1 hr 25 min

Prep time20 min

Cook time55 min

Low Sodium Garlic Herb Mushroom Loaf with Lemon

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Ingredients

6 servings

For the loaf

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 lb cremini mushrooms, finely chopped
4 cloves garlic, minced
1 small yellow onion, finely diced
1 tsp fresh thyme leaves
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp fresh rosemary, finely chopped
1 lemon, zested juice and juiced (about 2 tbsp juice)
2 large eggs, lightly beaten
¾ cup plain breadcrumbs
½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the pan

1 tbsp olive oil, for the pan

For serving

lemon wedges, for serving (optional)
fresh parsley, roughly chopped, for serving (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan with 1 tbsp olive oil and set aside.
2
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

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