Meatless Mushroom Meatballs
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Additional Time
4 hrs
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Total Time
4 hrs 50 mins
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Servings
4
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Calories
282 kcal
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Course
Main Course
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Cuisine
Vegetarian
Meatless Mushroom Meatballs
Description
The mushrooms are cooked down until their moisture evaporates, intensifying their umami flavor and concentrating texture. Onions and garlic bring sweetness and pungency, enhanced by dried basil, oregano, and thyme. Mixing in oats and breadcrumbs absorbs remaining moisture and provides structure. Eggs and Parmesan cheese bind the mixture and enrich the flavor.
After chilling to firm up, the mixture is shaped into balls and baked until browned, creating a satisfying crust with a tender center. These meatballs can be served with sauces or in pasta dishes as a vegetarian alternative.
Adaptations include gluten-free oats and breadcrumbs for dietary needs and omitting eggs and Parmesan for a vegan version with suitable replacements. This flexibility allows customization based on preference and restrictions.
Ingredients
- 3 tablespoon olive oil
- 1 lb cremini mushrooms chopped very finely
- ½ teaspoon salt
- 1 onion chopped very finely
- 3 garlic minced, cloves
- 2 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- ½ cup oats or gluten-free quick-cooking oats, quick-cooking
- ½ cup panko bread crumbs or gluten-free panko
- 2 egg large, lightly beaten
- ½ cup Parmesan Cheese finely shaved
Instructions
- In a large skillet, heat the oil over medium-high.
- Add the onions and saute until translucent, about 5 minutes
- Add the mushrooms, sprinkle with salt, and cook, stirring, until liquid is absorbed, and mushrooms are golden brown.
- Stir in the garlic, basil, oregano, and thyme and cook for another minute.
- Transfer to a mixing bowl and stir in the oats and breadcrumbs
- Stir in the eggs, combining thoroughly
- Stir in the Parmesan cheese
- Cover with plastic wrap and chill in the fridge for at least 4 hours
- Preheat oven to 400°
- Line a large baking sheet with parchment, or grease with cooking oil.
- Use a melon baller to scoop even portions of the chilled mixture
- Roll the mixture into balls between your palms, placing them on the prepared baking sheet
- Bake 20 minutes or until golden brown, turning halfway through.
- Serve with your favourite sauce
Vegan Option
- Follow instructions above with these modifications: omit eggs and Parmesan, and add instead, in the same order;2 tablespoons ground flax seed soaked in 6 tablespoon of water for 10 minutes¼ cup of nutritional yeast
- chill and bake as above
Notes
- Use gluten-free oats and breadcrumbs to make the recipe gluten-free.
- Serve with gluten-free pasta to maintain a gluten-free meal.
- For a vegan version, omit eggs and Parmesan cheese, and see the recipe card for suggested substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 282kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 90mg | 30% |
| Sodium | 587mg | 24% |
| Potassium | 663mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 216IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 233mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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