Nutty Mushroom Loaf

2 Tablespoons olive oil
1 medium onion, diced
2 cloves garlic, crushed
10-ounce package fresh mushrooms, finely chopped
1 cup pecans
1 cup cashews
1/2 (one-half) cup shredded low-fat Cheddar cheese
1/4 (one-quarter) cup grated Parmesan cheese
1 egg, lightly beaten
2 Tablespoons fresh parsley, chopped
1 cup whole grain bread crumbs

Preheat oven to 350 degrees. Heat olive oil in a skillet and fry onion, garlic and mushrooms over medium heat until softened, about three minutes. Place nuts in blender container and process until chopped. Combine nuts, mushroom mixture, cheeses, egg, parsley and bread crumbs. Pour into a well-oiled loaf pan and press firmly. Bake for 45 minutes or until browned and firm. Remove from oven and stand five minutes. Place platter on top of loaf and turn over. Serve hot with gravy or sliced cold for sandwiches. Yields eight servings.