Pecan & Mushroom Balls - Recipe

Pecan & Mushroom Balls (makes 12 balls)

Not only are they high in healthy fats, protein, and fiber, but pecans are also brimming with key nutrients like manganese, copper, and thiamine.

These Pecan and mushroom balls are super delicious with a slight crunch from the coarsely chopped pecans, a slight sweetness from the red onion with loads of fresh herbs and mushrooms. Oven-baked and just simply add to your marinara sauce.

 

Ingredients,

• 1 Pack of (200g) Pecans

• 1 Pack (200g) Chestnut Mushrooms

• 2 Tbsp of Pumpkin & Sunflower Seeds

• 1 Red or White Onion

• 3 Cloves Garlic

• 2 Tsp Paprika

• 1 Tbsp Mixed Herbs (Dried) or a handful of fresh herbs coarsely chopped

• 1 Tbsp Ground oats or a slice of wholegrain bread (optional, if the mixture is too wet)

• Salt & pepper (to taste)

• 1 tbsp grapeseed oil

 

Method,

1. Wipe the mushrooms and roughly chop, and roughly chop garlic cloves and onion.

2. Add the onion, garlic, mushrooms to the pan with a drizzle of grapeseed oil, when everything has turned golden, add the salt, pepper, paprika & herbs, keep the heat high so the water released from the mushrooms dries.

3. Cool the mixture and add to the food processor, with the pecans, pumpkin & sunflower seeds. If the mixture is too wet, add 1 tbsp of ground oats or a slice of wholemeal bread. Pulse the mixture, until desired consistency (I like mine a little course)

4. Form into balls and place on a greased baking tray, put in the fridge for 15 minutes to set, and then cook for 10 -15 mins until lightly golden (be careful they do not dry out)

4. Allow to cool on the tray, before removing them (it is important to allow them to cool or they will fall apart).

 

Delicious served with spaghetti or pasta with a marinara sauce.