main course · vegetarian

Mushroom & Black Bean Meat(less)balls [Vegetarian, Gluten Free]




Makes approximately 15 mini “meatballs” or 8-10 larger.


  • 1 15 ounce can of black beans, drained and rinsed
  • 8 ounces of mushrooms, finely chopped
  • 1/2 cup of gluten free Italian bread crumbs
  • 1 egg
  • salt and pepper to taste
  • fresh parsley for garnish (optional)


  1. Pre-heat oven to 350 degrees.
  2. Place black beans, mushrooms, bread crumbs, egg, salt, pepper and seasonings into large bowl.
  3. Mash all ingredients together until thoroughly combined.
  4. Grease a (mini) muffin tin with olive oil or butter.
  5. Roll mixture into appropriate size balls and place in muffin tin.
  6. Bake for approximately 12-15, being careful not to let them dry out.
  7. Remove from oven and serve along with your choice of marinara sauce.
  8. Garnish with parsley to make it pretty. 😉


I served these meat(less)balls with Spinach Fettuccini from Trader Joe’s!

Recipe Credit: the FIT foodie mama


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