Quick & Easy Mushroom-Walnut Balls
These crispy, protein-rich Mushroom Walnut Balls are vegan, fiber-packed, and bursting with umami flavor. Quick to make and versatile, they’re perfect as a main dish, pasta topping, or holiday side. With wholesome ingredients like mushrooms, walnuts, oats, and brown rice, they’re a nutritious, satisfying option for any meal.
Equipment
- 7-cup food processor
- Large non-stick skillet
- Large non-stick skillet
- Spatula
- 1.5 tablespoon cookie scoop
- Cutting Board & Knife
Ingredients
- 1 cup cooked brown rice
- 1 caramelized onion
- 1 tablespoon extra virgin olive oil
- 10 ounces shiitake mushrooms chopped
- ½ teaspoon fine salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 cup raw walnuts
- 1 cup oats gluten-free optional
Instructions
- Prepare the Brown Rice: Before you begin cooking the main ingredients, ensure your brown rice is ready. For convenience, frozen pre-cooked brown rice works perfectly. Simply microwave it according to the package instructions—usually around two minutes for one cup. Alternatively, you can cook brown rice on the stovetop or in an Instant Pot. Make sure it is fully cooked, tender, and slightly cooled before adding it to the mixture. This will help the balls hold together properly.
- Caramelize the Onion: Caramelized onions add a natural sweetness and depth of flavor. Peel and finely slice one medium onion. Heat a small skillet over medium-low heat, add a touch of oil, and slowly cook the onions, stirring occasionally. Allow them to soften and turn a deep golden brown. This process usually takes about 45–60 minutes, but patience here is key—it develops a rich, sweet flavor that balances the umami mushrooms perfectly. Set aside once caramelized.
- Sauté the Mushrooms: Chop 10 ounces of fresh shiitake mushrooms into small, uniform pieces. In a non-stick skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the mushrooms along with ½ teaspoon fine salt, ½ teaspoon ground black pepper, 1 teaspoon dried thyme, and ½ teaspoon dried rosemary. Sauté for 20–25 minutes, stirring occasionally, until the mushrooms have released their juices, softened, and developed a slightly caramelized sear. This brings out their rich umami flavor, creating a savory backbone for the balls. Remove from heat and let cool slightly.
- Process Walnuts and Oats: In a 7-cup food processor, combine 1 cup of raw walnuts and 1 cup of oats. Pulse for about 20 seconds, or until the mixture becomes crumbly but not powdered. This creates a sturdy, textured base that will help bind the balls without making them overly dense.
- Combine All Ingredients: Add the cooked brown rice, caramelized onion, and sautéed mushrooms to the food processor with the walnut-oat mixture. Pulse gently in short bursts until all ingredients are thoroughly combined, making sure there are no large chunks remaining. Avoid over-processing; the mixture should retain some texture to give the balls a pleasant bite.
- Form the Balls: Use a 1.5-tablespoon cookie scoop or your hands to form the mixture into uniform balls. You should be able to make about 18 balls. Press gently to ensure they hold together without crumbling. Maintaining even sizes helps them cook consistently.
- Heat the Skillet: Preheat a large non-stick skillet over medium heat. Pour in a small amount of olive oil to coat the bottom evenly. This will create a crisp, golden crust on the balls and prevent sticking. Ensure the oil is hot but not smoking before adding the balls.
- Cook the Balls: Place the balls in the skillet without overcrowding, leaving space between them. Depending on your skillet size, cook in two batches if needed. Let them sear for about 5 minutes on each side, carefully turning them with a spatula to ensure all sides become evenly golden brown and crispy. The goal is a firm exterior with a tender, flavorful interior.
- Serve and Enjoy: Serve the Mushroom Walnut Balls immediately for the best texture and flavor. They pair wonderfully over spaghetti with marinara sauce, garnished with fresh basil or parsley, and a sprinkle of vegan parmesan if desired. They’re also perfect alongside mashed potatoes, green beans, or roasted vegetables for a wholesome meal.
- Store Leftovers: If you have any leftovers, let the balls cool completely and store them in an airtight container in the refrigerator. They will keep for up to five days. To reheat, gently pan-fry or warm them in the oven to maintain their crispy exterior.
Notes
- Use pre-cooked or frozen brown rice to save time; fresh rice works too.
- Slowly caramelize onions for maximum sweetness and flavor depth.
- Don’t over-process the mixture; leave a bit of texture for better bite.
- Uniformly size the balls to ensure even cooking.
- Sauté mushrooms until golden for rich umami flavor.
- Olive oil is preferred for frying, but avocado or coconut oil works too.
- These balls are fully vegan and gluten-free if using certified gluten-free oats.
- Serve immediately for crispiness or reheat gently to preserve texture.
