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Cheese and Nut Loaf


If you love cheese and nut mixing, you should try this recipe, it tastes really nice!











1 5/6


Trans-fat Free, Low Carb


2 tablespoons butter, unsalted
plus more for pan
½ ounce mushrooms, porcini, dried
1 ½ cups walnuts
½ cup cashew nuts
1 cob yellow onion
finely chopped
2 cloves garlic
3 ounces mushrooms, shiitake
finely chopped
1 ½ cups brown rice
2 tablespoons parsley leaves
chopped fresh flat-leaf
1 tablespoon marjoram
chopped fresh
2 teaspoons thyme
chopped fresh
1 teaspoon sage leaves
chopped fresh, plus more for garnish
4 large eggs
lightly beaten
12 ounces gruyere cheese
grated on the large holes of a box grater
1 cup cottage cheese
1 teaspoon salt
½ teaspoon black pepper
freshly ground


Heat oven to 350℉ (180℃).

Butter a 9½ x 9½ x 9½ inch loaf pan, line bottom with parchment paper, and butter again; set aside.

Place dried porcini in a small bowl; add boiling water to cover.

Let soak 20 minutes; drain, finely chop, and set aside.

Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes.

Let cool. Finely chop with a sharp knife, or in the bowl of a food processor, set aside.

Increase oven heat to 375℉ (190℃).

Melt butter in a sauté pan over medium heat.

Add onion and garlic; cook until translucent, about 3 minutes. Add shiitake mushrooms and the reserved porcini; cook, stirring constantly, until all the mushrooms are golden, about 5 minutes. Transfer to a large bowl.

Stir in rice, the toasted nuts, parsley, marjoram, thyme, sage, eggs, Gruyère, cottage cheese, salt, and pepper.

Pour mixture into prepared pan, and bake until golden brown and firm to the touch, about 1 hour.

Let cool in pan 20 minutes, then invert loaf, and remove from pan.

Serve hot or warm, garnished with sage leaves.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 31778% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 135mg 45%
Sodium 399mg 17%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 31g
Vitamin A 9% Vitamin C 4%
Calcium 23% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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