Spaghetti and Mushroom Balls

For a nutritious plant-based meal use mushroom balls to replace meatballs. Did you know that mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium, yet they provide nutrients such as selenium, potassium, riboflavin, niacin, vitamin D and more?


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)


  • 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


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.


  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.


  • Serve over whole grain pasta or zoodles (vegetable noodles).

Hollie Kempton is a health and nutrition coach, fitness instructor and self taught cook. I have taken many plant based cooking classes both at home in Australia and overseas. I absolutely love working with people to educate them on achieving their best health. Read more at
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