Preparation time is 25minutes
Cook time is 1hours
Total time is 1hours 25minutes
Serve is for 6 people
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
6
- 20grams butter
- 1 small chilli, deseeded, finely chopped
- 1 red capsicum, deseeded, finely chopped
- 1 brown onion, finely chopped
- 1 small brown onion, finely chopped
- 200grams button mushrooms, sliced
- 5milliliter virgin olive oil spray
- 1 cup smoked cheddar cheese, grated
- 1 1/2 cup sourdough breadcrumbs
- 2tablespoons olive oil
- 2tablespoons olive oil
- 3 eggs, whisked
- 2tablespoons basil leaves
- 1/2 bunch sage, leaves removed
- 250grams truss cherry tomatoes
- 2 stick celery, finely chopped
- 300grams salted cashews, toasted
Nutrition per serving
2730kJ
Protein
24.8grams
Sugars
7.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180°C. Grease a 20 x 8cm loaf pan and line with baking paper. Heat oil and butter in large frying pan over medium-high heat. Add mushrooms, onion, celery and chilli. Cook for 10 minutes or until mushrooms are golden and mixture is soft. Transfer to a large bowl. Finely chop the sage and stir into mushroom mixture.
Step 2 of 5
Process cashews in a food processor until finely chopped. Add to mushroom mixture with breadcrumbs and eggs. Stir to combine, then season.
Step 3 of 5
To make filling, heat oil in frying pan over medium heat. Add onion and capsicum. Cook for 5 minutes or until soft. Cool. Stir in egg and cheese.
Step 4 of 5
Spoon half the cashew mixture into prepared loaf pan and press evenly over base. Top with capsicum mixture. Finish with remaining cashew mixture, pressing firmly. Bake loaf for 45 minutes or until skewer comes out clean.
Step 5 of 5
Place tomatoes on a tray lined with baking paper. Spray with oil, then season. Bake tomatoes alongside loaf for the last 25 minutes or until softened. Serve with loaf and basil leaves.
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