Mushroom, Quinoa and Red Pepper Veggie Balls (Print version)
Baked mushroom, quinoa and red pepper veggie balls with a crisp edge, tender center, and savory plant-based flavor.
# Ingredients:
Vegetables
01 -
2 tablespoons vegetable oil or olive oil, plus more for the pan
02 -
1 medium onion, finely minced
03 -
1 medium red bell pepper, finely chopped
04 -
5 oz (150 g) mushrooms, finely chopped
05 -
Salt and black pepper, to taste
06 -
2 medium potatoes, peeled and diced
07 -
2-3 garlic cloves, mashed or finely grated
08 -
1/4 cup chopped fresh parsley
Grains, seeds, and spices
09 -
1 cup cooked quinoa, cooled (from about 1/3 cup dry quinoa)
10 -
2 tablespoons sesame seeds
11 -
1 teaspoon paprika
12 -
1/2 teaspoon cayenne pepper, or less to taste
# Instructions:
01 -
Heat 2 tablespoons oil in a skillet over medium heat. Add the onion and cook for 3-4 minutes until translucent.
02 -
Add the red bell pepper and cook for 2 minutes. Stir in the mushrooms, season with salt and pepper, and cook for 7-9 minutes until tender and the pan is no longer watery.
03 -
While the vegetables cook, boil the diced potatoes in salted water for about 5-7 minutes, or until fork-tender. Drain very well.
04 -
Transfer the hot potatoes to a large bowl and mash with a fork. Add the cooked mushroom mixture, cooked quinoa, garlic, parsley, sesame seeds, paprika, cayenne, and more salt if needed. Mix until evenly combined.
05 -
Let the mixture rest for 10 minutes. With damp hands or a small scoop, shape into 18-20 small balls and place on a parchment-lined or greased baking sheet.
06 -
Bake at 400°F (200°C) for 25 minutes, turning once halfway through if you want more even browning. Serve hot with salad, mashed potatoes, or dipping sauce.
# Good to know:
01 -
Cook the mushrooms until their moisture evaporates for the firmest texture.
02 -
The mixture can be made 1 day ahead and chilled before shaping.
03 -
Bake smaller balls for appetizers and larger balls for dinner plates.