Plant Based KC

1 Tbsp. olive oil
1 pound fresh white mushrooms, finely chopped
1 pinch salt
1 Tbsp. olive oil
1/2 cup onions, finely chopped
4 cloves garlic, minced
1/2 cup quick-cooking oats
1/2 cup Italian bread crumbs
2 flax eggs, divided (2 Tbsp. ground flax / 6 Tbsp. water)
1 tsp. salt

Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook until liquid from mushrooms have evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.

Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.

Mix oats into mushroom mixture until thoroughly combined. Add bread crumbs and 1 flax egg; season with salt. Mix together with a fork until crumbly. Stir in remaining 1 flax egg. Mixture should hold together when pressed.

Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.

Preheat oven to 450 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth. Arrange meatballs on prepared baking sheet.

Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.