dinner · lunch · quick and easy · recipes · snacks

Mushroom and Cheese Loaf

Serves 8 to 10

200g ground almonds

2 tsp baking powder

5 medium eggs

1 tsp celery salt

80g butter, melted plus extra for frying the mushrooms

120g cheddar cheese, grated

300g mushrooms, peeled and sliced

Pre-heat the oven to gas 5/ 375f/ 190c

Line a large loaf tin with greaseproof paper.

Fry the sliced mushrooms in a little butter until they are lightly golden.

Using a electric mixer, beat the ground almonds, baking powder, eggs, melted butter and celery salt to a smooth batter. Fold in the grated cheese and mushrooms and then pour into the loaf tin and bake for 40 minutes or until a knife comes out clean.

Leave to cool in the tin before turning out onto a wire rack to cool completely or to be sliced and eaten warm.

Store in an airtight container in the fridge for up to 3 days.

Can also be frozen.

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