A nutty, plant-based meatball made with mushrooms to celebrate National Mushroom Month!
- 1 cup pecan halves, toasted
- ¾ cup rolled oats (instant or old fashioned)
- 1 T. olive oil
- 1 onion, small dice (roughly chopped)
- 8 oz cremini mushrooms, stems removed and caps sliced (any shroom WILL do)
- 3 cloves garlic, whole
- 1/2 c. fresh flat-leaf parsley, coarsely chopped
- 2 T. Parmesan cheese
- 1 egg, lightly beaten
- 2 t. balsamic vinegar
- 1 t. low-sodium soy sauce
- 1 t. maple syrup
- ½ t. red pepper flakes
- ½ t. onion powder
- 1/2 t. liquid smoke
- 1/4 t. salt
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper and set aside.
- Warm olive oil in a medium-sized saúte pan, lightly saúte mushrooms, onions and garlic for 4-5 minutes.
- In the bowl of a food processor, combine toasted pecan halves, oats, onion, mushroom, garlic, and parsley.
- Pulse until you have a chunky consistency that’s almost a paste. It should stick together, but you should still see little pieces of mushroom, pecans and oats. Transfer mixture to a mixing bowl.
- To the mushroom and pecan mixture, add the lightly beaten egg, parmesan, vinegar, soy sauce, maple syrup, spices, liquid smoke and salt. Using a rubber spatula, thoroughly mix everything until you have a sticky and slightly chunky paste. Give it a taste to check for seasoning and adjust if necessary.
- Divide the mixture into 8 equal portions and roll into balls.
- Place mushroom meatballs on the parchment-lined baking sheet or greased baking sheet.
- Slide the baking sheet into the oven and bake for 25 minutes, or until balls are firm on the outside and browned on the bottom.
Inspired by the “Giant Mushroom Meatballs with Garlic Toast” recipe from the First Mess
- Serving Size:
- Calories: 247
- Sugar: 3.4 g
- Sodium: 123 mg
- Fat: 16.5 g
- Saturated Fat: 2 g
- Carbohydrates: 21.3 g
- Fiber: 4 g
- Protein: 7.5 g
- Cholesterol: 32.2 mg