Paleo Mushroom "Meatballs"

We’re a mostly meatless paleo household (because the vegetarian does most the cooking) and that ain’t always easy! So coming up with new and flavorful recipes that please both a veg-paleo and a paleo carnivore is critical to mealtime success. These meatless mushroom “meatballs” have so much flavor, such incredible texture and all the healthy goodness they are definite crowd-pleasers.

INGREDIENTS:

• 2 Portobello mushrooms
• 1 cup dried Porcini mushrooms (reconstituted)
• 1 Tbsp olive oil
• 1 Tbsp Paleo Powder Original/Pink/Salt Free seasoning
• ¼ cup shredded carrots
• ½ cup toasted almond flour
• Optional: ¼ cup grated Parmesan
• 1 Tbsp Paleo Powder Herbed
• 1 large egg

DIRECTONS:

1. Finely chop Portobello and Porcini mushrooms.
2. Place olive oil and mushrooms in skillet over medium-high heat and sprinkle with Paleo Powder Original/Pink/Salt Free.
3. Once mushrooms have cooked down, add butter and carrots and cook until mushrooms are seared.
4. Combine mushroom mixture and remaining ingredients: almond flour, Parmesan (if using) Paleo Powder Herbed, egg.
5. Place in covered bowl in freezer for 10-15 minutes while preheating oven to 450 degrees.
6. Remove mixture from freezer, form one-inch “meatballs” with hands and place on lined baking sheet.
7. Place in oven for 12 minutes.
8. SERVE!