I became vegetarian to encourage myself to eat more vegetables, so opting for the flavourless plant-based alternative was not an option for me. This inspired me to create a mushroom ball that even the carnivores couldn’t resist.You will need time to prepare, roast and chill the ball mixture for a minimum of two hours, to ensure perfect rolling texture before baking. These taste amazing with a tomato-based sauce in a sub, on top of spaghetti or with a side of salad.My tip for maximum enjoyment: These mushroom balls are best served with great conversation – invite your friends over and share the love around. This will fuel your excitement for vegetables!Mushroom ballsIngredients:7 portobello mushrooms (variety = flavour, try different types of mushrooms)7 shiitake mushrooms1 onion (diced)5 garlic cloves (diced)1 cup quick oats1 cup breadcrumbs (toasted)2 eggs150g parmesan cheese (grated)1 bunch Italian flat parsley (chopped finely)fresh oregano (to flavour)pinch of thymepinch of cayenne pepperSalt and pepper to seasonOlive oil1 knob of butterMethod:Pre-heat oven to 180 degreesRoast mushrooms, onion, garlic, olive oil, butter, thyme, salt and pepperCut up once slightly cooled, keeping all flavour and oilIn a large bowl: add roasted mushroom mix, breadcrumbs, oats, fresh herbs, dried herbs, eggs and parmesanMix, cover and chill for minimum of two hours (turn oven off until then)After two hours…Preheat oven again to 180 degreesShape balls to desired size and back until goldenAdd to your favourite dishes like subs, pasta, pizza, and salad.Cooking tip: feel free to experiment with a variety of different herbs. Rosemary goes great with mushrooms also! If you are vegan or gluten free, you could try the following alternatives:Vegan:Egg = replace with 1 tbsp of either chia or flaxseed meal with 3 tbsp waterParmesan cheese = replace with cashew butterButter = replace with NuttelexGluten free:Breadcrumbs = replace with almond meal or oatmeal or gluten free breadcrumbsQuick oats = replace with gluten free instant oatsEnjoy!