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These mushroom balls are a tasty vegan appetiser that are perfect for sharing
Mushroom balls
Mushroom balls are a tasty vegan appetiser, perfect for sharing
Ingredients
- 3 cups fresh mushrooms, chopped
- 1/2 medium onion, chopped
- 1/4 cup vegan butter, very soft or melted
- 2 flax eggs
- 2 teaspoons dried parsley flakes
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/4 tsp salt
- 1/2 tsp chilli powder - optional
- 1/4 cup grated non dairy cheese
- 1/2 cups seasoned dry bread crumbs
Instructions
- Mix everything in a bowl except the breadcrumbs, until the mixture becomes creamy.
- add bread crumbs to make it a bit stiff and make balls. I added some all purpose flour to dry the mixture more so its easier to make balls.
- Bake balls on a baking sheet at 350 degrees F / 180ºc for about 20-25 minutes till the outer crust looks brown.
- Serve warm with ranch or green chutney!
Notes
Nutritional values are based on one serving
Nutrition
Calories: 209kcal, Carbohydrates: 17g, Protein: 5g, Fat: 13g, Saturated Fat: 3g, Sodium: 417mg, Potassium: 316mg, Fiber: 3g, Sugar: 2g, Vitamin A: 640IU, Vitamin C: 2.9mg, Calcium: 46mg, Iron: 1.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
I recently made a pasta dish and needed something on the side to elevate the dish. I had a bag of mushrooms and so with a quick search on your site I found these! I used your recipe as a base, but made some modifications based on what I had, changed up some seasonings, and to make it GF.
They turned out so great, but the mixture was more loose/wet than I thought they should have been, so I kept adding more bread crumbs. I made them with GF breadcrumbs and later realized I forgot to add some GF flour, which would have likely helped make the mixture more stiff. I also had a little less than 3 cups of mushrooms, so I chalk the looseness of the mixture to all of these variables!
I was still able to form ball shapes and they held in the oven, but just had to bake them a bit longer. They were a huge hit though and my kids said it reminded them of arincini balls (one of their favorites).
I’m going to make them again, this time with the correct cups of mushrooms and gf flour added and can update how it went!
Yay, so glad it worked out!
These are sooo good!! Thanks Richa.. you’re a genius
Awesome thanks! One of my really old recipes 🙂
This is a great healthy alternative to traditional meatballs, nobody is ever going to complain if you serve these puppies up for dinner. Great work and thanks for taking the time to post this recipe.