- 2 tbsp olive oil
- 1 small yellow onion or 1 large shallot, chopped
- 1/2 tsp salt
- 1 large clove of garlic
- 8 oz shiitake mushrooms, stemmed, cleaned, and chopped
- 1 1/2 tbsp soy sauce
- 1/2 tsp black pepper
- pinch of red pepper flakes
- 3/4 tsp dried thyme
- 1/2 tsp dried oregano
- 1 can cannelini beans, drained and rinsed
- handful of basil leaves
- scant 1/3 cup of panko breadcrumbs + 1/4 cup panko breadcrumbs
- olive oil for drizzling
- In a stove top pan, add olive oil and bring up to a medium heat.
- Add the chopped onion and salt to the pan and cook until the onion is translucent, a few minutes.
- Add the garlic, chopped mushrooms, soy sauce, black pepper, red pepper flakes, thyme, and oregano to the pan. Stir and cook for a few minutes, letting the mushrooms caramelize slightly.
- Add the cannelini beans to the mushrooms and stir, cook for about a minute then remove from heat. Add the chopped basil, then let the mixture cool slightly.
- Add a little more than 2/3 of the mushrooms to a food processor with 1/3 cup of panko bread crumbs. Pulse until combined but NOT until smooth. You want to keep some of the texture. Combine the pulsed mushroom and beans to a bowl with the remaining 1/3 of the mushrooms and 1/4 cup of breadcrumbs. Stir to combine.
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- Using a 2 tbsp cookie, scoop out the mushroom mixture and roll into balls. Place on baking sheet, you should get about 16 meatballs.
- Drizzle with a little olive oil and then place in oven. Bake for 20 minutes, then flip over the meatballs, and bake for another 15 minutes.
- Remove from oven and toss in marinara sauce of choice or store in an airtight container in the fridge once cooled and serve with pasta when ready. Enjoy!