We tried this vegetarian recipe involving cremini mushrooms and bulgur wheat: https://kitchenconfidante.com/mushroom-meatballs. We followed the recipe exactly but found the final meatballs a little mushy; perhaps we should have baked at 400 for more than 15 mins. The next time, we may cool the mushroom bulgur mixture in a fine strainer and let sit until more liquid gets released. We simmered in the meatballs in 24 oz Rao’s marinara mixed with 8 oz no-salt tomato sauce. We served this with toasted pain de campagne. (Dec. 2021)
Cooking Adventures 