MUSHROOM MEATBALLS (VEGAN, GLUTEN-FREE)
These absolutely delicious, rich and flavorful mushroom meatballs are so easy to make. We used only whole foods ingredients with the right combination of spices to create a truly unforgettable vegan or vegetarian meal.
Provided by My Pure Plants
Categories Appetizer Main Course
Time 45m
Number Of Ingredients 18
Steps:
- Peel and finely chop the onion and the garlic.
- Chop walnuts into meal using a food processor if you don't have walnut meal in your pantry.
- Cook the rice according to package instructions.
- Gently wash any dirt off of the mushrooms by using a colander* or a sieve*. Dry them with a paper towel or clean kitchen cloth. We almost never peel mushrooms, but sometimes cut out the stem if they feel too dry or too hard. Then slice them.
- Cook onion and garlic in olive oil and cook them until soft and glassy.
- When they are ready, add sliced mushrooms.
- Add the seasoning: salt, black pepper, ground basil, ground oregano, and cumin. Stir and cook until mushrooms are soft and have shrunk.
- Take a food processor and add sauteed mushrooms, walnut meal, nutritional yeast, smoked sweet paprika powder, soy sauce, and cooked, drained rice. Pulse the mix gently. Don't puree it! You need some chunks and bits for a better texture. Depending on the size of your container, work in batches.
- You can either add the starch in the food processor or after the mix is ready to see how much do you really need. It will be soft and may stick to your hands a bit. If it is too sticky add more starch.
- Now you are ready to form the mushroom meatballs. Take 1-2 Tbsp of the mixture and form the balls with your hands.
- Take a baking mat or a sheet pan with parchment paper and bake them on 350 Fahrenheit (180 degrees Celsius) for 20-30 minutes until they get a crispy crust. Turn them at half-time.
- If you prefer on stove top, take a frying pan and heat it on medium heat. Add a bit of coconut oil or olive oil if you don't have a non-stick pan. Fry them for a couple of minutes each side to give them a nice brown color.
- Serving suggestions above the recipe card!!!
Nutrition Facts : ServingSize 1 ball, Calories 112 kcal, Carbohydrate 7 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Sodium 27 mg, Fiber 1 g, Sugar 1 g
MUSHROOM RICE
Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!
Provided by Arizona Desert Flower
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 41.1 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 1181.1 mg, Sugar 1.2 g
VEGAN MEATBALLS
Lentils, brown rice, and mushrooms give these vegan meatballs flavor and substance. Serve with your favorite sauce and pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 2h25m
Yield Makes 21 meatballs
Number Of Ingredients 9
Steps:
- Bring rice and enough water to cover by 3 inches to a boil in a medium saucepan. Reduce heat, season with 1 tablespoon salt, and simmer 20 minutes. Add lentils and continue to simmer until lentils are tender, about 27 minutes. Drain and let cool.
- Meanwhile, pulse mushrooms and onion in food processor until minced. Heat a large skillet over medium-high. Add 1 tablespoon oil and mushroom mixture. Cook stirring occasionally until mushrooms have released most of their moisture and become golden around the edges of the pan, about 4 minutes. Transfer to a large bowl; stir in flaxseed. Let sit at least 5 minutes. Mix in lentils, brown rice, breadcrumbs, and parsley. Stir, pressing mixture against side of bowl with spoon to break up some of the lentils until the mixture clumps together. Season with salt and pepper.
- With wet hands, form mixture into 21 compact meatballs, each 1 1/2-inch in diameter. Chill at least 1 hour and up to overnight.
- Wipe out skillet; heat over medium high. Add remaining 3 tablespoons oil and meatballs. Cook turning frequently until browned all over, turning heat to medium if the pan starts to get too hot, about 10 minutes. Serve warm with pasta and sauce of your choice.
RICE MEATBALLS
"I first made these meatballs when our children were small, and they just loved them," notes Mary Kelso of Hannibal, Missouri. "I occasionally use cream of mushroom soup instead of tomato soup, and that variation is delicious, too."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.
Nutrition Facts : Calories 285 calories, Fat 9g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 848mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
WILD RICE MEATBALLS IN MUSHROOM SAUCE
Ground beef, mushrooms, and wild rice are baked and then simmered in a mushroom wine sauce that pairs wonderfully with Idahoan Signature™ Russets Mashed Potatoes.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine beef, onion, rice, seasoned salt, garlic salt, bread crumbs, and evaporated milk. Shape into 1 inch meatballs. Place meatballs on rimmed baking sheet.
- Bake in preheated oven until brown, about 15 minutes.
- Melt butter in a skillet over medium heat. Add mushrooms and sprinkle with salt; saute until mushrooms release their moisture and soften, about 10 minutes. Add the wine, water, soup, salt, and sage to saucepan; stir to combine.
- Transfer meatballs to the sauce and simmer until cooked through and hot, 30 minutes.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Serve with the meatballs and mushroom sauce.
Nutrition Facts : Calories 512.9 calories, Carbohydrate 50.6 g, Cholesterol 84.2 mg, Fat 20.5 g, Fiber 3.5 g, Protein 28.1 g, SaturatedFat 7.9 g, Sodium 1544.4 mg, Sugar 4.8 g
MUSHROOM "MEAT"BALLS RECIPE BY TASTY
Here's what you need: cooking oil, white mushroom, medium onion, garlic, whole wheat breadcrumbs, quick-cook oats, fresh parsley, grated parmesan cheese, dried oregano, dried rosemary, dried thyme, salt, pepper, cayenne, eggs
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
- Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
- To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
- Add eggs and mix well.
- Cover and refrigerate for at least 2 hours, or overnight.
- Preheat oven to 375°F (190°C).
- When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
- Bake for 20 minutes, or until golden, flipping halfway.
- Enjoy!
Nutrition Facts : Calories 435 calories, Carbohydrate 60 grams, Fat 14 grams, Fiber 6 grams, Protein 18 grams, Sugar 8 grams
More about "mushroom rice neat balls recipes"
VEGAN MEATBALLS WITH MUSHROOMS (MEATLESS & SOY FREE)
From lavenderandmacarons.com
4.4/5 (7)Total Time 45 minsCategory Main CourseCalories 175 per serving
- Start off with preparing the rice. Rinse it one time with a filtered water, add to a medium pot along with 2 1/2 c water and 1/2 tsp salt and bring to a boil. Give it a stir, reduce the heat to medium low and cook until rice absorbs all water and is soft, about 15 minutes. Transfer rice to a medium or large bowl to cool.
- Heat olive 2 tbsp of olive oil in a large pan and over medium heat. Add half of the minced onion, carrot and saute stirring from time to time for 5 minutes. Add garlic and cook for 30 more seconds.
- Add finely chopped mushrooms and cook on a high heat for about 5 minutes or until mushroom slightly brown. Transfer the veggies to a plate and wipe down the pan with a paper towel.
- Heat 2 tbsp of olive oil in the same pan and over medium heat. Add the remaining minced onion, 1/2 tsp of salt, and sauté stirring occasionally until the onion is translucent, about 5-7 minutes.
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