MUSHROOM “MEATBALLS”

*vegan, dairy-free, gluten free friendly

Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins

Ingredients:

• 24 oz white mushrooms, finely chopped

• 1 white onion, diced

• 3 cloves garlic, minced

• 1 tbsp olive oil or olive oil spray

• 1 cup breadcrumbs (whole wheat or regular)

• 1/2 cup of oats

• 1/4 cup of parsley

• 1/2 tsp oregano

• 1/2 tsp rosemary

• 1/2 tsp thyme

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/2 tsp cayenne pepper

• 2 eggs

Directions:

1. Finely chop mushrooms or place in a food processor.

2. Dice onions.

3. In a large skillet over medium-high heat, add olive oil or olive oil spray. Add mushrooms and onions.

4. Sauté mushrooms and onions. Add garlic and a pinch of salt and pepper.

5. Once sautéed, put in a large bowl and mix in all dry ingredients.

6. Then add in eggs and continue to combine.

7. Once mixture is fully combined, place in the refrigerator or freeze.

8. When ready to bake, preheat oven 375 degrees.

9. Line a cookie sheet with parchment paper.

10. Form “meatballs” and place on your lined cookie sheet.

11. Bake for about 25-30 minutes. Flipping halfway.

12. Let cool and enjoy.

Notes:

• I love dipping them in spicy mustard or ketchup!