Prep: 20 minutes plus chilling
Bake: 15 minutes • Serves: 10
1 package (10 ounces) whole baby bella (cremini) mushrooms, sliced
1 package (8 ounces) whole white mushrooms, sliced
1 large egg
1 cup quick cooking oats
1 package (2.25 ounces) chopped walnuts (about 1/2 cup)
1/2cup grated Parmesan cheese
1/2 small onion, finely chopped (about 1/4 cup)
2 tablespoons chopped fresh Italian flat-leaf parsley leaves
2 tablespoons less-sodium soy sauce
3 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Nonstick cooking spray
1.In large skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms and cook 12 to 14 minutes or until mushrooms are tender and golden brown; cool slightly and chop to 1/4-inch chunks.
2.In large bowl, whisk egg. Add oats, walnuts, cheese, onion, parsley, soy sauce, garlic, thyme, salt, pepper, mushrooms and remaining 2 tablespoons oil; gently mix until well combined. Cover with plastic wrap; refrigerate 20 minutes.
3.Preheat oven to 425°. Line rimmed baking pan with aluminum foil; spray with cooking spray. Form mushroom mixture into 1-1/2-inch meatballs; place 1 inch apart on prepared pan. Bake 15 to 17 minutes or until golden brown, turning once halfway through cooking. Makes about 20 meatballs.
Approximate nutritional values per serving:
168 Calories, 11g Fat (2g Saturated), 23mg Cholesterol,
312mg Sodium, 10g Carbohydrate, 2g Fiber, 7g Protein
Dietitian’s Dish Tip:
> Dip lightly in condiments or choose some that have less fat to reduce calories. Purée roasted sweet peppers for a simple dip with a nutrient boost.