Mushroom “Meatballs”
Prep: 20 minutes plus chilling
Bake: 15 minutes • Serves: 10
1package (8 ounces) Weis Quality Baby Bella Mushrooms, sliced
1package (8 ounces) Weis Quality White Mushrooms, sliced
2packages (3.5 ounces each) shiitake mushrooms
1Weis Quality Large Egg
1cup Weis Quality Quick Oats
1/2 cup Weis Quality Chopped Walnuts
1/2 cup Weis Quality Grated Parmesan Cheese
1/2small onion, finely chopped (about 1/4 cup)
2tablespoons chopped fresh Italian flat-leaf parsley leaves
2tablespoons Weis Quality Less Sodium Soy Sauce
3garlic cloves, minced
1 teaspoon McCormick® Thyme Leaves
1/2 teaspoon Weis Quality Iodized Salt
1/2 teaspoon Weis Quality Ground Black Pepper
Nonstick cooking spray
1.In a large skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms and cook 12 minutes or until mushrooms are tender and golden brown; cool slightly and chop into 1/4-inch chunks.
2.In a large bowl, whisk egg. Add oats, walnuts, cheese, onion, parsley, soy sauce, garlic, thyme, salt, pepper, mushrooms and remaining 2 tablespoons oil; gently mix until well combined. Cover with plastic wrap; refrigerate 20 minutes.
3.Preheat oven to 425°. Line rimmed baking sheet with aluminum foil; spray with cooking spray. Form mushroom mixture into 1-1/2-inch meatballs; place 1 inch apart on prepared baking sheet. Bake 15 minutes or until golden brown, turning once halfway through cooking. Makes about 20 meatballs.
Approximate nutritional values per serving:
166 Calories, 12g Fat (2g Saturated), 22mg Cholesterol, 315mg Sodium,
11g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 6g Protein
Dietitian Tip:
Mushrooms add meaty texture and flavor to this plant-based dish.