Inspired by cooktoria.com
Ingredients
for 4 servings
- cooking oil, or water
- 24 oz (680 g) white mushroom, finely chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup (115 g) whole wheat breadcrumbs
- ½ cup (50 g) quick-cook oats
- ¼ cup (10 g) fresh parsley, 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
Preparation
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
- Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
- To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
- Add eggs and mix well.
- Cover and refrigerate for at least 2 hours, or overnight.
- 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.
- Bake for 20 minutes, or until golden, flipping halfway.
- Enjoy!
Advertisement
Advertisement
Advertisement
