Mushroom Meatballs

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 Attract a wide range of customers with an intriguing Mushroom Meatball appetizer made using versatile ingredients from Jade Mountain.


Yield: 20 meatballs



4 tablespoons vegetable oil
10 ounces whole baby bella (cremini) mushrooms, sliced
8 ounces whole white mushrooms, sliced
5 ounces shiitake mushrooms, sliced
1 large egg
1 cup quick cooking oats
½ cup chopped walnuts
½ cup grated Parmesan cheese
½ small onion, finely chopped
2 tablespoons chopped fresh Italian flat-leaf parsley leaves
2 tablespoons Jade Mountain Soy Sauce
3 garlic cloves, minced
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper



1. In sauté pan, 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 ¼-inch chunks.

2. In large bowl, whisk egg; gently mix in oats, walnuts, cheese, onion, parsley, soy sauce, garlic, thyme, salt, pepper, mushrooms and remaining 2 tablespoons oil until well combined. Cover with plastic wrap; refrigerate 30 minutes. Form mushroom mixture into 1½-inch meatballs; place on sheet tray, cover and refrigerate.

3. To serve, bake meatballs on parchment-lined sheet tray at 425°F for 15 minutes, turning once.