2 tbsp olive oil 1 medium onion, chopped 16 oz sliced mushrooms 1 tsp freshly ground pepper 1/4 tsp salt 15 oz can kidney beans, drained 1/2 cup chopped parsley 3/4 cup finely chopped walnuts 1/2 cup whole wheat bread crumbs 1/4 cup grated parmesan
Preheat broiler. Warm 1 tablespoon of the oil in a large sauce pan and cook the onions until soft, about 5 minutes. Add the mushrooms, pepper and salt and cook, stirring occasionally, until mushrooms are browned and most moisture has evaporated.
Take pan off the heat and let mushrooms cool a bit. Meanwhile empty the beans into the bowl of a food processor and puree until quite smooth. Add the parsley, the walnuts and the cooled mushroom mixture and process a little more, but leave them just a little chunky. Transfer the mixture to a bowl, work in the bread crumbs and parmesan and refrigerate for 30 to 1 hour to firm up.
With a small ice cream scoop or damp hands form small (about 1 to 1-1/2 inch) balls. Place bean balls on a rimmed baking sheet and broil on all sides until browned and heated through – about 10 minutes total.
Recipe created especially for The Dr. Oz Show by food stylist, Ulli Stachl.
Subscribe to Dr. Oz’s newsletter and never miss the best content.
Get everything you need to live healthy and happy.
Click here to sign up.