Portobello Meatballs with Mushroom Gravy
Our PLANTSTRONG Portobello Meatballs & Gravy is the perfect comfort food dish to enjoy as the weather gets a bit cooler. Serve alongside mashed potatoes and steamed broccoli for a complete meal!
Portobello Meatballs with Mushroom Gravy
PLANTSTRONG Team
Rated 5.0 stars by 1 users
Category
Dinner
Mushroom Madness begins with these delectable Portobello Meatballs with Mushroom Gravy! Made with our PLANTSTRONG Portobello Burger Mix and Shiitake Mushroom Broth, this dish is an umami bomb you'll come back to again and again.
Ingredients
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1/4 cup low sodium soy sauce or tamari
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1/3 cup nutritional yeast
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1/2 tsp onion powder
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1/2 tsp garlic powder
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16 oz brown mushrooms, sliced
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1 tsp dried rosemary
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1 tsp dried thyme
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1/2 tsp black pepper
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1/4 cup corn starch
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Chives
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Red pepper flakes
For the meatballs
For the gravy
For garnish
Directions
For the meatballs
Prepare meatballs to package instructions, using mushroom broth instead of water, and rolling into balls instead of patties. Chill mixture before rolling into balls.
Cook in the air fryer on 375℉ for 8 minutes or in the oven at 400℉ for 12-15 min, or until golden brown and reaches an internal temp of 165℉. Alternatively, you can cook them in a non-stick pan until golden brown on both sides.
For the gravy
To make the gravy, whisk broth, soy sauce, half of your nutritional yeast, onion powder, and garlic powder in a skillet. Bring to a boil.
Once boiling, add mushrooms. Sprinkle with sage and thyme. Cook over medium-high heat until mushrooms are browned and soft, and mixture has reduced.
Whisk plant milk with cornstarch and remaining nutritional yeast. Pour over mushrooms, stirring to combine. Reduce heat to low and cook for 5-7 minutes, until liquid is thick and gravy-like. If your gravy gets too thick, add a bit more broth. Salt to taste if necessary.
Top your portobello meatballs with gravy, chives, and red pepper flakes. Option to serve with mashed potatoes and steamed broccoli.
