I was introduced to these wonderful “vegeterian meatballs” this summer, by our young friend Henrike, visiting with his family from Costa Rica. Following up on a “dare”, he graciously offered to relieve the tired hostess, and cook a full meal for all 7 of us in our kitchen. I say full: meaning complete with desert! (my husband’s favourite: creme brulee!!). Don’t hold your breath because I will not be making “that” any time soon! So lets just stick to the mushroom balls for now.
I have experimented with this recipe many times since the summer, and as always have ended up changing a few details in the process. The size of the balls for one, and I chose to bake instead of fry.
2 cups raw chopped mushrooms
1 cup cooked brown rice
1 onion roughly chopped
1 garlic clove
a handful of parsley
Place in food processor till well combined
1 cup parmasean
1/2 cup bread crumbs
Further process till all ingredients are well combined (mixture should be sticky & wet but able to form balls that hold together.)
Shape into balls and place on wax paper on a baking sheet. Sometimes the mixture is just too sticky to handle like you would meatballs, in which case use a teaspoon, smooth the rounded top lightly with your finger, and slide onto the baking sheet.
Bake in 200 centigrade pre-heated oven for 20mns or until brownish and firm to the touch.
These mushroom balls freeze beautifully, and will be there for you whenever you need them. Last minute guests? Pop them in the oven directly from the freezer, and serve warm with a dip of your choice. Or on lazy days, they can be dropped directly into hot simmering tomato sauce and served over spaghetti. A bit of grated parmasean on top, a large bowl of salad, and you’re set.