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Parve
Easy
8 Servings
Allergens 
50 Minutes
Diets
Not a lot of work. Yes a lot of delicious taste. I snuck in almond butter, which is high in protein, dietary fibers, vitamins, and minerals. It adds creamy texture without being prominent. The mushrooms are sliced in the food processor, and basically fall apart while baking, so picky kids won’t pick them out. I love the individual loaf shape too — it gets brown on all sides, and presents well.
2 tablespoons olive oil (or oil of your choice)
2 large onions, diced
2 baskets champignon mushrooms, sliced in the food processor
1 teaspoon Haddar Kosher Salt
2 eggs
3–4 tablespoons almond butter (I prefer the smooth variety such as Gefen Almond Butter)
small handful fresh parsley, finely chopped
1 clove garlic, crushed
1/2 cup flour (whole wheat pastry is fine)
3/4 teaspoon baking powder
salt, to taste
pepper, to taste
pinch nutmeg (optional but recommended)
Gefen Bread Crumbs, for sprinkling
Preheat oven to 350°F (180°C). Spray eight mini loaf pans and set aside.
Sauté onions in oil until golden. Add mushrooms and salt. Continue sautéing until mushrooms are limp. Drain liquid if necessary. Transfer to a large bowl and let cool slightly.
Add eggs, almond butter, parsley, garlic, flour, baking powder, and seasoning and mix together well. Pour into prepared pans, leveling the tops.
Sprinkle with bread crumbs and spray with olive oil spray. Bake for 25–30 minutes or until golden and set. Let sit for a few minutes before removing from pan.
Photography: Moishe Wulliger Food Styling: Renee Muller
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What can I replace the almond butter with? Also how many oz of mushrooms is 2 baskets
You can use peanut butter, cashew nut butter, or sunflower butter. 1 basket is 16 oz