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Yield: 5 Portions


    • 1.50 pounds fresh white mushrooms, divided
    • 1.00 large onion, quartered
    • 1.00 large garlic clove
    • 3.00 tbs. olive oil, divided
    • 1.75 cups Italian flavored bread crumbs, divided
    • 3.00 tbs. grated Parmesan cheese
    • 1.00 large egg, lightly beaten
    • 0.25 tsp. ground black pepper
    • 1.00 jar (about 17 ounces) meatless spaghetti or Alfredo sauce


Trim mushroom stems. In the container of a food processor, combine 1 pound (about 6 cups) of the mushrooms, the onion and garlic; pulse just until; coarsely chopped.

In a large skillet, heat 1 tablespoon of the oil until hot. Add mushroom mixture; cook and stir until mushrooms are tender and most of the liqud has evaporated, about 10 minutes.

Remove from heat, spoon into a large bowl. Stir in 1-1/4 cups of the bread crumbs, the cheese, egg and pepper.

Form into ten 3-inch long croquettes.

Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper; coat croquettes with bread crumbs.

Slice remaining 1/2 pound mushrooms; set aside for later use.

In a large skillet, over medium heat, heat 1 tablespoom of the oil until hot. Cook croquettes on both sides until browned, about 5 minutes.

Meanwhile, in a medium skillet, over medium heat, heat remaining 1 tablespoon oil until hot.

Add sliced mushrooms; cook and stir until tender, about 5 minutes.

Stir in spaghetti sauce; cook until hot about 2 minutes. Serve over croquettes.

Sprinkle with Parmesan cheese, if desired.

The Mushroom Council -

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