Vegetarian, Gluten-Free Portobello-Walnut “Meat” Loaf

Name: Vegetarian, Gluten-Free Portobello-Walnut “Meat” Loaf
Ingredients: 2 tablespoons extra-virgin olive oil; 1 pound (about 4 large) portobello mushroom caps; 1 medium-size onion, chopped; 2 garlic cloves, minced; 1 teaspoon dried Italian seasoning; 2 large eggs; 1 cup chopped, toasted walnuts; 1 cup cooked rice; ½ cup gluten-free old-fashioned oats; ½ cup (2 ounces) freshly grated or shredded Parmesan cheese; ¼ cup chopped fresh parsley; 1 tablespoon gluten-free tamari; 1 tablespoon Worcestershire sauce; 1¼ teaspoons fine sea salt; ½ teaspoon coarsely ground black pepper; ½ teaspoon smoked paprika; Glaze; 2 chopped green onions; Mashed potatoes

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

If strict, make sure the Worcestershire is vegetarian (the original is not) and the tamari is gluten-free.

Ingredients

2 tablespoons extra-virgin olive oil
1 pound (about 4 large) portobello mushroom caps

Main course
Gluten-free

Method

Preheat oven to 375°. Line an 8x4- or 9x4-inch loaf pan with parchment paper or nonstick aluminum foil.

Heat oil in a large skillet over medium heat. Chop mushrooms and add to skillet with onion, garlic, and Italian seasoning. Cook, stirring occasionally, for 7 to 9 minutes or