Paleo Mushroom "Meatballs"


Paleo Mushroom Meatballs

We’re a mostly meatless paleo household (because the vegetarian does most the cooking) and that ain’t always easy! So coming up with new and flavorful recipes that please both a veg-paleo and a paleo carnivore is critical to mealtime success. These meatless mushroom “meatballs” have so much flavor, such incredible texture and all the healthy goodness they are definite crowd-pleasers.

INGREDIENTS:

  • 2 Portobello mushrooms
  • 1 cup dried Porcini mushrooms (reconstituted)
  • 1 Tbsp olive oil
  • 1 Tbsp Paleo Powder Original/Pink/Salt Free seasoning
  • ¼ cup shredded carrots
  • ½ cup toasted almond flour
  • Optional: ¼ cup grated Parmesan
  • 1 Tbsp Paleo Powder Herbed
  • 1 large egg

DIRECTONS:

  1. Finely chop Portobello and Porcini mushrooms.
  2. Place olive oil and mushrooms in skillet over medium-high heat and sprinkle with Paleo Powder Original/Pink/Salt Free.
  3. Once mushrooms have cooked down, add butter and carrots and cook until mushrooms are seared.
  4. Combine mushroom mixture and remaining ingredients: almond flour, Parmesan (if using) Paleo Powder Herbed, egg.
  5. Place in covered bowl in freezer for 10-15 minutes while preheating oven to 450 degrees.
  6. Remove mixture from freezer, form one-inch “meatballs” with hands and place on lined baking sheet.
  7. Place in oven for 12 minutes.
  8. SERVE!