Portobello Meatballs

The title to this might be deceiving, there is no meat in this recipe – but mushballs didn’t sound so appetizing. But these are very tasty and a good veggie substitute. If your Italian you know about Sunday sauce, getting together with family and friends for dinner, breaking bread and some vino – and hopefully a Yankees vs. Redsox Sunday Night Baseball game to cap a great day. Lets get started.

  • 2 pints of portobello mushrooms
  • 1 cup of Italian breadcrumbs
  • 1 beaten egg
  • 1 tbsp of minced garlic
  • 1/2 cup of grated asiago cheese
  • 1/4 cup of chardonnay wine
  • 1 tbsp of chopped parsley
  • 1 tbsp of Italian seasoning – or fresh basil,oregano
  • 1 tsp of sea salt
  • 1 tsp of black pepper
  • canola oil for frying

First, rinse the mushrooms and place half the amount into Cuisinart and pulse til almost fine, little pieces. The rest pulse to a rough chop – kind of chunky. Heat a skillet pan with a touch of oil, add mushrooms, white wine, garlic, Italian seasoning, salt & pepper. After cooking add this mixture to a bowl. Add breadcrumbs, beaten egg, parsley and cheese – using a spatula mix well, you should have a nice mixture not crumbly dry but wet and able to hold a shape. Now form into balls no bigger than a golfball. Next we will fry them to golden brown, add them to your Sunday sauce, let them slow simmer for a few hours and serve with your favorite pasta.

I hope you enjoy them !


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