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!