Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 slices low-carb white bread, cubed
- 2 tablespoons olive oil, divided
- 1/2 cup freshly grated Parmesan (preferably Parmigiano-Reggiano), divided
- 8 thinly sliced white mushrooms
- 7 finely chopped scallions, including half of the green tops
- 1 1/2 teaspoons minced garlic
- 2 pounds ground chuck or ground turkey
- 1 1/2 cup heavy cream
- 1/2 cup ice water
- 1 large egg, lightly beaten
- 1 1/4 teaspoons salt
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 3/4 cup chopped fresh parsley leaves, divided
- =
Directions
1. Heat oven to 350°F. Line a 13- by 9-inch baking pan with foil. Cover a wire rack with foil; prick foil in several places with a fork. Place rack in pan; set aside.
2. Pulse bread in a food processor to make fine crumbs. Transfer to a bowl; set aside.
3. In a small cup combine 1 tablespoon bread crumbs, 1/2 teaspoon olive oil and 1 tablespoon Parmesan; set aside.
4. In a 12-inch skillet, heat remaining olive oil over medium heat. Add mushrooms, scallions and garlic; sauté until mushrooms are tender, stirring frequently, 5 to 7 minutes.
5. Transfer mushroom mixture to food processor and process until finely chopped.
6. In a large bowl, gently combine ground meat, plain bread crumbs, mushroom mixture, cream, water, egg, remaining Parmesan, salt, thyme, pepper and all but 2 tablespoons parsley. Mix until evenly blended. Transfer mixture to a work surface and form into a 9- by-5-inch loaf.
7. Place loaf on prepared rack. Bake for 1 hour. Sprinkle top of loaf with bread-crumb topping. Bake until an instant-read meat thermometer inserted into center of loaf registers 160°F for chuck or 165°F for turkey and bread-crumb topping is nicely browned, 20 to 25 minutes more.
8. Let stand for 10 minutes before slicing and serving. Garnish with reserved 2 tablespoons parsley.