Lithuanian Mushroom Balls (For Christmas Eve)
If you’re looking for vegetarian meatballs that feel hearty, savory, and perfect for winter gatherings, these baked Mushroom Balls deserve a spot on your table. They’re flavorful, wholesome, and incredibly easy to prepare — and for anyone searching for a Lithuanian Christmas Eve recipe, they’re a fun, modern twist on a tradition that’s rooted deeply in our food culture.
Equipment
- Large Frying Pan
- Food Processor
- Baking Sheet
- Parchment Paper
Ingredients
- 250 g (9oz) mushrooms, like cremini or baby bella, thinly sliced
- 1 tablespoon neutral oil like canola or sunflower
- 1 tablespoon unsalted butter
- 80 g (⅘ cup) rolled oats
- 4 rosemary sprigs 5g, leaves stripped and finely chopped
- 50 g (⅗ cup) cheddar shredded
- 1 garlic clove finely chopped
- salt and black pepper
- 4 tablespoon water
Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Heat oil and butter in a large frying pan. Add the mushrooms and cook for 8-10 minutes over medium heat, until the mushrooms release water and the water evaporates. Leave the mushrooms to cool down slightly.
- Add the oats, rosemary, cheddar and garlic to a food processor. Season with a generous pinch of salt and black pepper. Blitz everything into crumbs.
- Add the sauteed mushrooms and water to the food processor and blitz into a thick paste.
- With wet hands, form 12-14 balls and place them onto a prepared baking sheet.
- Bake the mushroom balls in the center of the oven for 10-12 minutes. Serve warm with your favourite dips or see the Serving Suggestions section in the text above.