Servings
Prep Time
Cooking Time
INGREDIENTS
For Mushroom Kebobs
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1 box of white mushrooms
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1 yellow onion roughly chopped
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2 tablespoons of all-purpose flour
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Salt and pepper to taste
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3/4 cup of breadcrumbs
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3/4 cup of neutral oil
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2 cloves of garlic (peeled)
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1 egg (optional)
Note: The egg is the binding ingredient but you can certainly skip it, and instead up your
bread crumbs and flour
For Dressing
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1/2 of Italian parsley finely chopped
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1 Tablespoon of oregano finely chopped
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1 Tablespoon of dill finely chopped (optional)
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Salt and pepper to taste
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1/2 cup of extra virgin olive oil
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Juice of 1 lemon
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1 tsp of red pepper flakes (optional)
Mix everything together in a bowl and set aside
It’s a meatless Monday again and today I am so excited to share my Mushroom Kebob recipe with you guys! In looking at them they could pass as chicken kebobs but they are mushrooms packed with flavor and the meatiness of a ground chicken. I paired them with a dressing made from parsley, lemon juice and olive oil but they are just as delicious with green chutney or any yogurt dressing!
- Wipe the mushrooms with a wet paper towel (Don’t worry about slicing them as we are going to throw everything in a food processor later)
- Heat a pan, add 2 tablespoons of oil, and saute mushrooms, onions and garlic for 5-7 minutes
- Once sautéd remove from heat and allow them to cool for 10 minutes
- Then add the mushrooms, and all the other ingredients in a food processor till you have a fine mixture
- Transfer the mixture into a bowl and refrigerate for 1 hour
- After an hour, make small to medium size balls with the mixture (they should look like kebobs) and shallow fry them in a skillet
- Enjoy them with the parsley dressing or any yogurt based dressing!
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