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Mushroom “Meat”balls

by Crystal Hatch • from the video Meatless Meatballs 4 Ways

Inspired by cooktoria.com

Ingredients

for 4 servings

  • cooking oil, or water
  • 24 oz
    white mushroom, finely chopped (680 g)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup
    whole wheat breadcrumbs (115 g)
  • ½ cup
    quick-cook oats (50 g)
  • ¼ cup
    fresh parsley, chopped (10 g)
  • 2 tablespoons
    grated parmesan cheese
  • ½ teaspoon
    dried oregano
  • ½ teaspoon
    dried rosemary
  • ½ teaspoon
    dried thyme
  • ½ teaspoon
    salt
  • ½ teaspoon
    pepper
  • ½ teaspoon
    cayenne, optional
  • 2 eggs

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Preparation

  1. In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
  2. Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
  3. To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
  4. Add eggs and mix well.
  5. Cover and refrigerate for at least 2 hours, or overnight.
  6. Preheat oven to 375°F (190°C).
  7. When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
  8. Bake for 20 minutes, or until golden, flipping halfway.
  9. Enjoy!
 

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