Active Time: 30 minutes
Total Time: 55 minutes plus chilling
4 tablespoons Schnucks vegetable oil, divided
1 package (10 ounces) whole baby bella (cremini) mushrooms, sliced
1 package (8 ounces) whole white mushrooms, sliced
1 package (5 ounces) sliced shiitake mushrooms
1 Schnucks large egg
1 cup Schnucks quick cooking oats
1 package (2.25 ounces) chopped walnuts (about 1/2 cup)
1/2 cup Schnucks grated Parmesan cheese
1/2 small onion, finely chopped (about 1/4 cup)
2 tablespoons chopped fresh Italian flat-leaf parsley leaves
2 tablespoons less-sodium soy sauce
3 garlic cloves, minced
1 teaspoon McCormick® dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Schnucks nonstick cooking spray
1. In 12-inch skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms and cook 12 to 14 minutes or until mushrooms are tender and golden brown; cool slightly and chop to 1/4-inch chunks.
2. In large bowl, with whisk, beat egg. Add oats, walnuts, cheese, onion, parsley, soy sauce, garlic, thyme, salt, pepper, mushrooms and remaining 2 tablespoons oil; gently mix until well combined. Cover with plastic wrap; refrigerate 20 minutes.
3. Preheat oven to 425°F. Line rimmed baking pan with aluminum foil; spray with cooking spray. Form mushroom mixture into 1 1/2-inch meatballs; place 1 inch apart on prepared pan. Bake 15 to 17 minutes or until golden brown, turning once halfway through cooking. Makes about 20 meatballs.
Each serving: about 168 calories, 11 g total fat (2 g saturated), 23 mg cholesterol, 312 mg sodium, 10 g carbohydrate, 2 g fiber, 2 g sugars, 7 g protein