No-Meat Meatballs: Portabella Mushrooms To The Rescue!

Every week, Alex and I have Italian night. We open a bottle of wine, and I make a homemade pasta sauce. We drink too much wine, watch a movie and unwind from the week (and also allow Alex to store up on some quinoa pasta for rugby practice the next morning). Sometimes, we miss that "meaty" texture of a meatball - something hearty that you can really sink your teeth into. We're not the biggest fan of the soy crumbles... they simply taste too processed. 
And since we are both in love with the portabella burgers I made last week, why not make those into meatballs? Their chewy, meaty texture is perfect for the texture of a meatball. All you have to do is make the portabella burgers, pop them into a food processor and form little meat balls. Then just "fry" them in a pan and toss them in your tomato sauce for a fabulous addition to any Italian dish! 

Portabella Burgers
4 portabella mushroom caps
1/4 cup balsamic vinegar
1 tbs. olive oil
1 tsp. basil
1 tsp. oregano
1 tbs. minced garlic
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, and garlic. Pour over mushrooms. Let stand for 10 minutes, turning twice. Heat a skillet over medium and brush with oil. Place mushrooms in the pan, brushing or pouring marinade over the shrooms frequently. Grill for 5 minutes per side, or until tender. 

Portabella Meatballs
Take the burgers and throw them in a food processor. Process until smooth and then form into small, round meatballs. Use the same skillet (brushed lightly with oil) and "fry" until firm on each side. Toss meatballs into tomato sauce or with garlic, olive oil and pasta for a tasty, hearty meal!

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