Mushroom Veggie 'Meatballs' and Zucchini Pasta | Mushroom Recipes
Make a batch of these mushroom meatballs with fresh zucchini pasta and top with tomato sauce for the perfect summer meal!
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Cooking tools:
- Cast iron skillet
- Kitchen scale
- Cheesecloth
- Peeler
- Grater
- Colander
- Chef's knife
- Cutting board
- Spatula
- Mixing bowl
- Baking sheet
- Parchment paper
- Pot
- Stove
- Oven
- Refrigerator
- Measuring spoon
- Measuring cup
- Serving bowl
Ingredients
- 1/2 tablespoon olive oil
- 7 ounces white button mushrooms (by weight)
- 8 ounces crimini mushrooms (by weight)
- 1/4 teaspoon sea salt
- 1 tablespoon butter
- 1/4 cup vidallia onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, shredded and squeezed dry
- 5 drops liquid smoke
- 1/2 cup whole wheat breadcrumbs
- 1 ounce Parmesan cheese, freshly grated
- 1/4 cup Italian parsley, chopped
- 3 sage leaves, chopped
- 1 egg
- 2 tablespoons egg white
- 1 teaspoon salt
- black pepper
- pasta sauce
- 3 small green zucchini
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