Mushroom Meatballs

Mushroom Meatballs (Vegetarian) are truly the best vegetarian “meatballs” I have ever eaten. And they only take 45 minutes! Easy peasy.

Mushroom Meatballs (Vegetarian)

Mushroom Meatballs

Hi. It’s Lois in the kitchen at Recipe Idea Shop. These vegetarian Mushroom Meatballs have a very meaty texture and are perfect for substituting in Swedish Meatballs, one of my daughter Erin’s favorite meals. Don and I both thought they were delicious.

Our daughter-in-law made them for us awhile ago, and they were fabulous. I liked them so much, I made them again for my office holiday party.

You can use these Mushroom Meatballs in pasta sauce or a cream sauce, or put them in a gravy and use them as appetizers. The original recipe came from All Recipes.

A nice casserole dish is perfect for this recipe.

Corningware French White 10 Piece Bakeware Set. Buy it on Amazon.

Mushroom Meatballs Recipe

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Mushroom Meatballs

Tasty, "meaty" vegetarian meatballs made with mushrooms.

Course Main Course

Cuisine American, Vegetarian

Keyword mushroom meatballs

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 4

Author Lois

Ingredients

• 1 pound white mushrooms (chopped into very small pieces)
• 2 tablespoons olive oil
• Pinch salt (to sauté mushrooms)
• 1 tablespoon butter
• 1/2 cup finely chopped onions
• 4 cloves garlic (minced)
• 1/2 cup instant oatmeal
• 1/2 cup breadcrumbs (Panko for gluten-free)
• 1/4 cup Italian parsley (chopped and packed)
• 1 ounce Pecorino Romano or Parmigiano-Reggiano cheese, very finely (measure by weight, very finely shredded
• 1 teaspoon salt
• Freshly ground black pepper and cayenne to taste
• Pinch dried oregano
• 1/4 teaspoon ground nutmeg (optional)
• 2 eggs
• 3 cups pasta sauce

Instructions

1. In a skillet over medium-high heat, heat the olive oil until hot.
2. Add the mushrooms to the pan, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated.
3. Add the butter, reduce heat to medium, and continue cooking and stirring mushrooms until golden brown, about 5 minutes.
4. Add the onion to the pan and cook until the onion is translucent, stirring frequently, about 5 minutes. Add the garlic and stir until fragrant (1 minute or so).
5. Transfer the mushroom mixture to a large bowl.
6. Add the parsley, bread crumbs and oatmeal to the mixture and stir to combine.
7. Add one egg, salt, pepper, cayenne, oregano and nutmeg and mix thoroughly.
8. Add the cheese and stir gently to combine.
9. Stir in the remaining egg.
10. The mixture should hold together when pressed.
11. Cover the bowl and refrigerate over night.
12. Preheat oven to 450F degrees.
13. Line a baking sheet with aluminum foil (oil the foil) or parchment paper.
14. Form the mixture into small balls (about one inch in diameter) and roll in your hand until the meatballs are smooth.
15. Place them on the prepared baking sheet and bake for 12-15 minutes until lightly browned.
16. Reduce the oven temperature to 300F degrees.
17. Remove the meatballs from the baking sheet and put them into a baking dish.

18. Cover with meatballs with a cream sauce or Red Sauce and heat in a 300F degree oven for 30 minutes or in the microwave for 3-5 minutes. (I use the microwave.)

Mushroom Meatballs Nutrition

Vegetarian Mushroom Meatballs Nutrition Label. Each serving is 4 meatballs (does not include sauce).

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The best “meaty” Mushroom Meatballs (vegetarian). Great texture and flavor. #mushroommeatballs; #vegetarian, #vegertarianrecipes; #recipes; #recipeideashop

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