Mushroomballs

We've all heard of Meatballs but let me introduce you to Mushroomballs. They are tender, juicy, savory, and you can dress them in any sauce you'd like - try the Garlic Herb Butter sauce below. This is a vegetarian recipe and can very easily be adjusted to a vegan recipe.

TO MAKE 16 MUSHROOMBALLS YOU WILL NEED:

• 1 lb Mushrooms - firm varieties are best like Baby Bella, Button, Shiitake, Portobello

• 1 onion

• 4 Garlic Cloves

• 1/2 Cup Breadcrumbs

• 1/2 Rolled Oats

• 1/4 Cup Cottage Cheese

• 2 Eggs

• 2 Tablespoon Parmesan

• 1 teaspoon each Oregano, Thyme, Rosemary

• 1/4 teaspoon salt

• 1/2 teaspoon Pepper

• Cooking Oil

• For the Garlic Herb Butter Sauce: 1 stick butter, 1/2 cup fresh herbs, 4 garlic cloves, 2 lemons

1. Dice the Mushroom & Onion and finely chop the Garlic

2. Preheat a large skillet over medium-low heat. Add a tablespoon of cooking oil to the pan.

3. Saute the Mushroom, Onion, & Garlic for a few minutes, stirring occasionally, until the Mushrooms have released their moisture and browned up a bit.

4. Put the sauteed ingredients into a big mixing bowl to cool off for a minute. While it's cooling add to the bowl the rest of the ingredients. Fold mixture together with a spatula until thoroughly incorporated.

5. Preheat oven to 400*F

6. While the oven is preheating form the Mushroom mixture into tablespoon-sized balls and place in a small casserole dish or cast iron skillet. If the mixture is too wet add more breadcrumbs, if it's too dry add more cottage cheese.

7. Bake for 15-25 minutes

8. While baking prepare your sauce. For Garlic Herb Butter Sauce put 1 stick butter, 4 smashed garlic cloves, and 1/2 cup chopped fresh herbs into a skillet until melted. Try Parsley, Basil, Thyme, and Rosemary.

9. Pour over the Mushroomballs and continue baking until the edges are crisp.

10. Squeeze the juice of 1 or 2 Lemons over the Mushroomballs & Sauce.

11. Serve warm with your side of choice. Enjoy!