Cup of Yum
1. In a large skillet, heat the oil over medium-high.
2. Add the onions and saute until translucent, about 5 minutes
3. Add the mushrooms, sprinkle with salt, and cook, stirring, until liquid is absorbed, and mushrooms are golden brown.
4. Stir in the garlic, basil, oregano, and thyme and cook for another minute.
5. Transfer to a mixing bowl and stir in the oats and breadcrumbs
6. Stir in the eggs, combining thoroughly
7. Stir in the Parmesan cheese
8. Cover with plastic wrap and chill in the fridge for at least 4 hours
9. Preheat oven to 400°
10. Line a large baking sheet with parchment, or grease with cooking oil.
11. Use a melon baller to scoop even portions of the chilled mixture
12. Roll the mixture into balls between your palms, placing them on the prepared baking sheet
13. Bake 20 minutes or until golden brown, turning halfway through.
14. Serve with your favourite sauce

Vegan Option

1. 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
2. chill and bake as above