- Cook mushrooms until dry so the mixture holds its shape.
- Increase fiber gradually and drink enough water; a sudden jump can cause digestive discomfort.
Plant powered steady fuelDinner · Italian style
Lentil Mushroom Fiber Meatballs
Savory baked lentil and mushroom meatballs with oats, herbs, and tomato sauce for a fiber forward dinner.
Trend signalFibermaxxing dinnerWhy it is trending · Taste of Home ↗MoodRecipe developed this original version after tracking the wider social food format. It is not a transcription of the linked recipe.
40 minutesRelaxed difficulty23g protein
Why it fits
Lentils, mushrooms, and oats make a satisfying plant forward meal with protein and fiber for ordinary steady energy.
01 Gather
Ingredients
Makes 2 generous servings
- 1 can lentils, rinsed
- 8 oz mushrooms
- 1 cup rolled oats
- 1 egg or flax egg
- 2 tbsp parmesan or nutritional yeast
- 1 tsp Italian herbs
- 2 cups marinara
- Whole grain pasta, optional
02 Make
The good part
- 01
Pulse mushrooms and sauté until their moisture cooks away.
- 02
Pulse lentils and oats to a coarse mixture, combine with mushrooms, egg, cheese, and herbs, then form balls.
- 03
Bake at 425°F for 20 minutes and warm in marinara.
03 Know before you cook
Small details, better dinner.
Practical notes for getting the texture right, adapting the ingredients, and saving what is left.
- Use chickpeas instead of lentils.
- Serve in a whole grain pita or over polenta instead of pasta.
Refrigerate for up to 4 days or freeze baked meatballs for up to 2 months.
Recipe imagery is an original digital editorial illustration of the named dish. See our publishing and imagery standards.
Per serving, approximately
480 calories23g protein16g fiber
Nutrition is an estimate and may vary with brands and portions.04 The kitchen edit
The right tools for this recipe.
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Enameled Dutch oven
Even heat and a generous base for simmering soups, lentils, curries, and stews.
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