8 oz button mushrooms, cleaned with dry towel and chopped
1 tsp salt
1 tsp oregano
1/2 tsp black pepper
1/2 tsp chili flake
1 15 oz can of white beans, drained and rinsed
juice of 1 lemon
2 Tbsp fresh parsley, chopped
1 1/4 cups bread crumbs, split into 1 cup and 1/4 cup
preheat oven to 375 and line a baking sheet with parchment paper.
Heat a large skillet or cast iron pot oven medium heat. Once hot, add olive oil and onion and cook for five minutes.
Next add garlic and mushrooms and cook for another two minutes. Stir in oregano, salt, pepper, and chili flake.
Add white beans and lemon juice and stir, let the mixture cook for 1 more minute.
Add the white bean mushroom mixture to the food processor and pulse a few times until the mixture comes together.
Pour in the parsley and 1 cup of bread crumbs and pulse a few more times until the mixture is well combined. Let the mixture sit for five minutes so the bread crumbs absorb some of the white bean mushroom mixture.
Add remaining 1/4 cup bread crumbs, 1/2 tsp salt, and a pinch of pepper, chili flakes, and parsley to a bowl.
Take a 2 Tbsp scoops of the 'meat-less-ball' mixture and roll it into a ball in your hands. Roll it around in the bowl of seasoned bread crumbs and place it on the prepared baking sheet.
Bake the 'meat-less-balls' for 30 minutes. After 30 minutes flip them for even browning and continue to bake for another 20 minutes.
Serve over pasta, as a sub or over couscous (I serve over edamame pasta with marinara sauce).