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Cheesy Mushroom Meatless Meatballs on a black plate topped with red sauce
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5 from 15 votes

Cheesy Mushroom Meatless Meatballs

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 12 balls
Author: Colleen Kennedy


  • 1 TBS grapeseed or olive oil
  • 1 pound of mushrooms minced (I used white mushrooms)
  • Salt and black pepper
  • 1/2 TBS butter
  • 1/2 cup of Vidallia onion minced
  • 5 cloves of garlic minced
  • 3/4 cup shredded Mozzarella cheese
  • 1/2 cup chopped parsley
  • 3/4 cup to 1 cup of breadcrumbs
  • 1 large egg
  • Cayenne red pepper (optional)


  • Heat your oil, over medium heat.
  • Saute for about 6 minutes, add in the onions and garlic and continue to cook, stirring often, until the liquid is gone.
  • Season with salt and pepper.
  • Add in the butter and cook until the mixture begins to brown. The darker brown the mushrooms become, the richer tasting they will be.
  • Remove from heat and add in the Mozzarella. Allow the mixture to cool for 15 minutes or so.
  • Add in the parsley and 3/4 of the breadcrumbs, stir to combine.
  • Mix in the egg.
  • Season a bit more with Salt & pepper and if you like a bit of heat some Cayenne pepper.
  • If mixture still looks wet, add in another 1/4 cup of breadcrumbs.
  • Refrigerate at least 1 hour and up to overnight.
  • The flavors will mingle and the consistency will be better for the balls.
  • When ready to cook, preheat your oven to 350 degrees and form into meatball shape.
  • It's OK if they seem moist, they will hold together.
  • Heat some grapeseed or olive oil in a non-stick frying pan and brown your mushroom. You want them crispy...yet not burnt.
  • Transfer to the oven and cook for 15 minutes.
  • Serve them with Jar Goods Sauce (we love them with the Classic Spicy Sauce) on their own, topped with some fresh Parmesan cheese, with pasta or on a roll with some greens. Yummmm!


You never know just how much liquid may be in your mushrooms, which is why I vary the breadcrumbs quantity. Use your judgement.