Total Time
30mins
Prep 15 mins
Cook 15 mins

This is an excellent dairy lunch or side dish, with an Italian flavor. Use the best fresh mushrooms you can find.

Ingredients Nutrition

Directions

  1. Trim mushroom stems.
  2. In the container of a food processor, combine 1 pound (about 6 cups) of the mushrooms, the onion and garlic.
  3. Pulse just until coarsely chopped.
  4. In a large skillet, heat 1 tablespoon of the oil until hot.
  5. Add mushroom mixture.
  6. Cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes.
  7. Remove from heat.
  8. Spoon into a large bowl.
  9. Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper.
  10. Form into ten 3-inch long croquettes.
  11. Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper.
  12. Coat croquettes with bread crumbs.
  13. Slice remaining 1/2 pound mushrooms; set aside for later use.
  14. In a large skillet, over medium heat, heat 1 tablespoon of the oil until hot.
  15. Cook croquettes on both sides until browned, about 5 minutes.
  16. Meanwhile, in a medium skillet, over medium heat, heat remaining 1 tablespoon oil until hot.
  17. Add sliced mushrooms; cook and stir until tender, about 5 minutes.
  18. Stir in spaghetti sauce; cook until hot, about 2 minutes.
  19. Serve over croquettes.
  20. Sprinkle with Parmesan cheese, if desired.

Reviews

(2)
Most Helpful

These were tasty and very easy to make and made a change from the usualy fried mushrooms. Will probably make this occaisionally

NovaM February 04, 2009

i just made these and they turned out great. i halved the recipe and added some fresh coriander to the blender, (just because i like some green in anything i cook), and it all held together really well! next time i will omit the pepper though, i had used seasoned crumbs and coupled with the pepper, it turned out slightly too strong, but that was my oversight. will def make these again

eatrealfood July 12, 2004

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