Mushroom and Flax Balls

We felt extraordinarily indecisive the other day and had a refrigerator stocked with veggies, so we decided to make a four part veggie tapas platter for dinner! The other components we served this were Ginger Turmeric Sugar Snap Peas, Lemon Parmesan Kale Chips, and Bittersweet Green Beans. We also put a little couscous in the center of the plate to give us a carb and something to tie everything together.

This component was one of the first ideas for the meal, and it was definitely different. We served them plain, and I think in the future, we’d make a sauce. A marinara, some sort of earthy aioli, or even Sriracha would have really elevated these. I also think that they might be great breaded and fried to give the outside a nice crunch to counter the softness of the inside.

All that said, the ingredients and method up until the baking part would also make for a tremendous dumpling or ravioli filling…so if you don’t want a big old ball of mushroom, but you do want an intense mushroom flavour, try going that route!

Time: 25 Minutes


  • 8 ounces of Mushrooms (makes four balls)
  • 1/4 Cup Flax Seed
  • 1 Egg
  • Salt and Pepper


  • Preheat your oven to 350 degrees F, and line a baking sheet with nonstick foil (or oil sprayed regular foil)
  • Clean your mushrooms, and chop them in your food processor.
  • Combine in a bowl with your egg, salt, pepper, and flax seed, and mix together with your hands to form a chunky paste (appetizing phrase, no?)
  • Form into balls, and place on your baking sheet.
  • Give each ball a quick olive oil brushing or spray, and bake for 20-30 minutes depending on how well done you want your mushrooms to be.
    • Prep any sauce you like during the cooking time.
  • Plate, devour, and enjoy!


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