Heart Healthy from WakeMed Heart Center

King Oyster Mushroom Meatloaf

October 23, 2016 |

Recipe courtesy of Chef Edward Aiken
as seen on episode “Specialty Mushrooms“, Season 6

King Oyster Mushroom Meatloaf | Flavor, NC


  • 1 pound of King oyster mushroom caps, trimmed and finely chopped in a food processor
  • 2 tablespoons butter, at room temperature
  • 1 cup panko breadcrumbs, plus more for coating ramekins
  • 2 ounces sun-dried tomatoes
  • 1 cup warm water
  • 1/8th cup white wine
  • 2 eggs
  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground pepper
  • 4 ounces Parmesan, grated


  1. Preheat the oven to 350 degrees F.
  2. Coat 4 (8oz) ramekins with butter and lightly coat with Panko breadcrumbs.
  3. Heat the sun-dried tomatoes in the white wine in a small sauce pan until soft.
  4. Remove the tomatoes and coarsely chop.
  5. In a large bowl, whisk together the eggs and water, then add the breadcrumbs. Set aside.
  6. Heat a large skillet over medium-high heat; add the olive oil, followed by the onions. Cook until brown, stirring frequently, about 8 minutes. Add the garlic, mushrooms, and then the sun-dried tomatoes; cook until the liquid from the mushrooms has evaporated, about 12 minutes. Stir in 1 1/2 teaspoons salt and 1 teaspoon pepper. Transfer the vegetables to a large bowl to cool.
  7. Add the breadcrumb mixture and the grated cheese to the vegetables and mix well with your hands. Evenly distribute the mixture among the coated ramekins and pack contents down with the back of a spoon.
  8. Place on a baking sheet and bake for 35 minutes. Let cool slightly, and then run a knife around the edges of the ramekins

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Category: Recipes

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