Cajun Mushroom Loaf

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I knew this was going to be a winner just by looking at the list of ingredients. I made some minor revisions that yielded excellent results. I subbed fat free half and half for the cream and used 2 whole eggs and 1 egg white instead of 4 eggs. Margarine instead of butter and slightly less than 3/4 T Cajun seasoning. My house smelled heavenly for hours! Definitely a keeper that will go in my rotation. Thanks!

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I made this as the vegetarian entree at a recent dinner party. It was an enormous success. The preparation was very straight-forward and easy to follow. There were one or two folks who found it a bit overly-spicy but that would probably depend on which cajun seasoning blend you used. I loved it and the rest of the 45 guests did as well. My only complaint would be that it isn't the most attractive dish I've ever presented. The taste made up for it.

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Delicious! I was a little concerned when the recipe said to cook mushrooms until all the liquid cooked off, because there wasn't much liquid at first (yes, I'm a kitchen novice. But the mushrooms released liquid as it cooked, and it turned out just fine. Will definitely make this again!

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I followed the instructions exactly and it came out perfect, what a flavor and so moist; the cajun seasoning gives it a kick. Everybody in my family loved it.