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95% would make again

Mushroom “Meat”balls

Tasty Team


for 4 servings

  • cooking oil, or water
  • 24 oz white mushroom (680 g), finely chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup whole wheat breadcrumbs (115 g)
  • ½ cup quick-cook oats (50 g)
  • ¼ cup fresh parsley (10 g), chopped
  • 2 tablespoons grated parmesan cheese
  • ½ teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cayenne, optional
  • 2 eggs

Nutrition Info

Powered by
    Calories 410
    Fat 14g
    Carbs 54g
    Fiber 5g
    Sugar 6g
    Protein 17g

Estimated values based on one serving size.


  1. In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
  2. Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
  3. To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
  4. Add eggs and mix well.
  5. Cover and refrigerate for at least 2 hours, or overnight.
  6. Preheat oven to 375°F (190°C).
  7. When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
  8. Bake for 20 minutes, or until golden, flipping halfway.
  9. Enjoy!

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