Whether you swoon over the gourmet flavors of portabella and shiitake or yearn for the traditional taste of white button and cremini, summer is the perfect time to transform your meals with mushrooms! Swap out beef burgers by throwing a marinated portabella mushroom on the grill, substitute half of your ground beef with mushrooms to make a flavorful burger patty, or top your favorite summer meal with crispy sauteed mushrooms.
Did you know that mushrooms are a great way to add iron and vitamin D to a vegetarian diet? Not to mention all the antioxidant properties of mushrooms like selenium that help support a healthy immune system! These vegan mushroom lentil meatballs are perfect for a party appetizer, paired with pasta for a simple dinner or as a meatball sub for a tasty summer lunch!
Mushroom Lentil Meatballs
vegetarian, vegan, gluten-free, soy-free, dairy-free, peanut-free, tree nut-free, sugar-free, shellfish-oil, fish-free
Serves 6 (4 meatballs/serving)
- 1/2 cup dried brown or green lentils
- 1 bay leaf
- 1 cup vegetable broth
- 2 Tbsp ground flaxseed
- 8 oz baby bella or cremini mushroom
- 1 cup rolled oats
- 1/2 cup cannellini beans (or other white bean)
- 1/2 cup parsley
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 Tbsp olive oil
- 1 small white onion, finely chopped
- 1/8 tsp salt
- 1/8 tsp ground pepper
- 3 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1 Tbsp coconut aminos (or tamari or soy sauce)
- Preheat oven to 400*F.
- In a medium sauce pan, combine lentils, bay leaf, and vegetable broth. Bring to a boil, reduce heat and let simmer for 10-12 minutes or until nearly all the liquid is absorbed. Remove bay leaf and set aside to cool for a few minutes.
- In a small bowl, combine ground flaxseed and 1/4 cup warm water. Stir and set aside to gel and form 2 flax eggs.
- In a food processor, combine mushrooms, oats, beans, parsley, oregano, red pepper flakes, thyme, and rosemary. Add lentils and flax eggs and pulse until mixture is combined and well chopped.
- In empty saucepan, combine olive oil, onions, salt and pepper. Cook on medium-high heat until translucent and beginning to caramelize (about 8-10 minutes). Add garlic and cook for another 1-2 minutes. Add vinegar and coconut aminos and cook until most of the liquid has evaporated.
- In a large bowl, combine lentil mixture and onions. Let cool for a few minutes before handling.
- Roll mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper. Continue until all mixture is used up. Recipe makes 2 dozen meatballs.
- Bake for 25-30 minutes or until meatballs are a deep golden brown and the inside is cooked through.
156 calories|25g carbohydrate|5g fat|8g protein
What’s your favorite way to enjoy mushrooms?
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Disclosure: By posting this recipe I am entering a recipe contest sponsored by The Mushroom Council and am eligible to win prizes associated with the contest. I was not compensated for my time.