VEGETARIAN MUSHROOM MEATBALLS #vegetarian #healthyrecipe

#HealthyFood #Recipes

What about some veggie lover meatballs, individuals? You are most likely inclination a little incredulous about these at the present time, however given me a chance to guarantee you – these Vegetarian Mushroom Meatballs are fabulous! They are overly sodden and have a superb natural and nutty taste. You just need to taste these once, and they will unquestionably finish up in your "Top choices" list…

I cook a great deal of veggie lover dishes, on the grounds that my significant other and I are endeavoring to spare some creature lives. I trust that individuals expend an abundant excess meat consistently, and, on the off chance that we as a whole decreased meat even a smidgen, it would have a huge effect. In addition, it's better for your wellbeing. What are your contemplations about that?

Topping the meatballs with some new parsley, ground Parmesan cheddar or some feta cheddar. Gracious, I adore feta to such an extent! Obviously, I couldn't avoid finishing these meatballs with feta. My significant other and I ate them with bread. Plunging the bread in the Marinara-Feta sauce and gnawing the mushroom meatballs was AN AAAAMAZING EXPERIENCE!

Ingredients :
  • 3 tbsp olive oil
  • 1 medium onion (chopped)
  • 20 oz mushrooms, finely chopped
  • 1 cup quick cook oats
  • 1 cup breadcrumbs
  • 1/2 cup chopped parsley
  • 4 garlic cloves (minced)
  • 2 eggs
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 24oz jar Marinara sauce
  • parsley to garnish
  • 1/3 cup grated Parmesan cheese (optional)

Instructions :
  1. In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes. Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes. You'll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down.
  2. Add the rest of the ingredients excluding marinara to the mixture. Stir the mixture nicely and cover it with plastic wrap. Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop.
  3. When ready to cook, using a tablespoon as a measure, form small balls from the mixture. Fry the balls in a small amount of vegetable oil until they turn brown or bake them in a preheated oven at 400F for 15 minutes.
  4. Add marinara sauce to the medium saucepan. Place the meatballs on top and cook the meatballs in the sauce on a low heat for about 15 more minutes.
  5. Garnish with grated Parmesan or fresh parsley.

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