Mushroom “Meat”balls
featured in Meatless Meatballs 4 Ways
A vegetarian take on classic meatballs that uses mushrooms and walnuts as the base and is baked in a tomato sauce.
Tasty Team
May 14, 2023
95% would make again

Inspired by cooktoria.com
Ingredients
for 4 servings
- neutral oil, as needed
- 24 oz white mushrooms (680 g), finely chopped
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 cup whole wheat breadcrumbs (115 g)
- ½ cup quick-cooking oats (50 g)
- ¼ cup finely chopped fresh parsley (10 g)
- 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
Nutrition Info
- Calories 435
- Fat 14g
- Carbs 60g
- Fiber 6g
- Sugar 8g
- Protein 18g
Estimated values based on one serving size.
Preparation
- 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!
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Inspired by cooktoria.com