Mushrooms have to be my all-time favorite vegetable. They are so earthy, meaty and absorb flavors really well. I’m in the process of trying to use up all of the grains in my pantry and happen to have an abundance of quinoa. I found a recipe on Delicious Everyday, which I used as a base but changed up a bit as well. These are soo yummy!
Makes about 15 small patties.
1.5 c water
1 red onion. finely chopped
1 celery stick, finely chopped
3 garlic cloves, minced
10 oz mushrooms, finely chopped
1 cup of spinach, chopped
1T braggs aminos (or soy sauce)
2T basil, finely chopped1/2 c oats (ground into a crumbly flour)
2 eggs, beaten
juice of 1 lemon
1. Preheat oven 400 degrees. Cook quinoa according to package instructions (bring to boil, then simmer for about 15 mins). Let it cool then add lemon juice and mix.
2. Heat enough olive oil to coat pan on medium heat. Add onions and celery (and a little salt) and cook until translucent, about 6 mins. Then add garlic and mushrooms and cook about 3 minutes, mixing occasionally. Add braggs and cook another 3-4 mins. Add spinach in last and cook another minute so it can wilt down.Place mixture into a large bowl to cool. (Side note: the mushrooms can make the mixture watery, just turn up the heat a little and cook til it evaporates)
3. Add quinoa, ground oats, basil to the large bowl, season with salt and pepper to taste. Mix and then add the beaten eggs. Mix again.
4. Form mixture into little “meatballs” (which will end up looking like mini patties by the way). Heat some more olive oil (enough to generously coat the pan) on medium-high heat. Once the oil is hot enough (I like to drop a little piece from mixture in to make sure it sizzles nicely), add the “meatballs” and cook for about 5 minutes on each side or until deep golden brown on each side (important to have enough oil in there). Then place pan in oven for about 5 minutes. All of these cooking times depend on the size of the ball/ patty.
5. Serve over some greens.
If it were a perfect world, I would have had a lemon slice that was not already stripped of it’s juice and I would have sliced up some fresh tomatoes.
I served it over a bed of spinach with my homemade basil hummus on the side.
The perfect bite: