Mushroom “Meat”balls

Name: Mushroom “Meat”balls
Yield: 4
Ingredients: neutral oil, as needed; 24 oz white mushrooms, finely chopped; 1 medium white onion, diced; 3 cloves garlic, minced; 1 cup whole wheat breadcrumbs; ½ cup quick-cooking oats; ¼ cup finely chopped fresh parsley; 2 tablespoons grated vegetarian Parmesan cheese; ½ teaspoon dried oregano; ½ teaspoon dried rosemary; ½ teaspoon dried thyme; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ teaspoon cayenne, optional; 2 large eggs

Recipe by Crystal Hatch from tasty.co

Dinner

Ingredients

4 servings

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neutral oil, as needed
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24 oz white mushrooms, finely chopped
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1 medium white onion, diced
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3 cloves garlic, minced
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1 cup whole wheat breadcrumbs
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½ cup quick-cooking oats
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¼ cup finely chopped fresh parsley
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2 tablespoons grated vegetarian Parmesan cheese

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½ teaspoon dried oregano
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½ teaspoon dried rosemary
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½ teaspoon dried thyme
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½ teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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½ teaspoon cayenne, optional
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2 large eggs

Instructions

Heat the oil in a large skillet over medium heat. Add the mushrooms and cook until beginning to brown, stirring occasionally.
Add the onion and cook until translucent. Add the garlic and stir until fragrant. Transfer the mushroom mixture to a large bowl.
Add the bread crumbs, oats, parsley, vegetarian Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, if using, and stir to combine. Add the eggs and mix well.
Cover the bowl and refrigerate for at least 2 hours, or overnight.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Use your hands to roll the mushroom mixture into 1-inch (2-cm) balls. Arrange on the preparead baking sheet, spacing evenly.
Bake the "meat"balls, flipping halfway, for 20 minutes, or until golden brown.
Enjoy!