Meadow Mushroom Meat Free Meatball recipe. Ad

Meadow Mushroom Meat Free Meatball recipe. Ad This is a go to family recipe that I was kindly allowed to share with you all. A delicious way to incorporate mushrooms as the hero of the dish. 150g spinach leaves Olive oil 1 medium brown onion - finely chopped 3 garlic cloves - crushed 250g white button, small portobello or swiss brown - very finely diced Big handful of chopped basil 1.5 cups fresh breadcrumbs (I use vogels) 1 egg - whisked 170g feta 1 cup grated parmesan cheese 2x 400g chopped tomatoes 1 tsp Italian herbs 1/2 cup olives – cut in half Parmesan cheese to serve 300g spaghetti Preheat oven to 190 ̊C. Prep and dice onions, mushroom and garlic. Wash spinach and place into a bowl. Cover with boiling water and stand for 1 minute until wilted. Carefully tip out the boiling water and pour over some cold water. Drain. Then using your hands, squeeze as much water as possible from spinach (it will end up the size of a small ball). Then finely chop. Heat the oil in a non-stick frying pan over a medium heat. Add the onion and cook for 3 minutes or until softened. Then add the garlic and mushrooms and cook until the mushrooms are beginning to brown. Transfer to a large bowl and cool. Pin a large baking dish pour the chopped tomatoes and Italian herbs. Swish a little water into the bottom of each can and por this in too. Now add the spinach, breadcrumbs, crumbled feta, egg, parmesan cheese, chopped basil, salt and pepper to the mushroom mixture. Stir everything together until well combined. Roll the mushroom mixture into golf-ball-size balls and place onto the tomato base. Sprinkle with extra cheese and the olives. Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for a further 10 minutes or until golden. While the balls are baking, cook the pasta as per the packet and serve on the side. Serves 4

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