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Recipes » Main Dish » Spaghetti and Mushroom Balls
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Spaghetti and Mushroom Balls

Ingredients

Mushroom Balls

  • 3 cups of portobello or button mushrooms
  • ¾ cup of pecans
  • 3 Tbsp of rolled oats
  • 1 clove garlic, minced
  • 2 Tbsp tahini
  • 2 tsp tamari or low-sodium soy sauce
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chilli flakes (optional)

Sauce

  • 1 onion, diced
  • 2 tsp dried oregano
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 2 14 oz cans of diced tomatoes
  • 3 Tbsp tomato paste

Instructions

Mushroom Balls

  • 1. Preheat oven to 350 degree F.
  • 2. Place the pecans and oats into a food processor and process until the pecans are chopped.
  • 3. Add garlic, mushrooms, tahini, tamari, cumin, oregano and chilli flakes.
  • 4. Process until well combined and nearly smooth.
  • 5. Roll the mixture into small balls and place on a lined baking tray.
  • 6. Place in the oven and bake for approximately 20 mins or when they firm up to the touch.

Sauce

  • 1. Saute the onion in a little water until soft.
  • 2. Add oregano and tomato paste and stir well.
  • 3. Add the diced tomatoes and peppers.
  • 4. Simmer for 20 mins.

Cooking Tips

  • 1. Serve over whole grain pasta or zoodles (vegetable noodles).
  • 2. You can substitute walnuts for the pecans.
  • 3. You can omit the tahini for a lower fat version of this recipe.

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