Swedish meatball style mushrooms have all the same flavors of traditional Swedish meatballs except are meatless and made using baby bella mushrooms. Serve over egg noodles for an easy and comforting Fall dish.

I had a very hard time coming up with a name for this recipe.

Clearly it isn’t meatballs. Sorry if that is what you were looking for here.

Try these traditional Swedish meatballs or switch it up with one of my fave Korean-inspired meatball recipes. 

I have been looking to sub out meat at dinner for as many meals as I can.

We always do a meatless Monday with a big bowl of spaghetti.

A few weeks ago a little chill filled the air and I wanted something a little heartier.

I usually look to my Polish, Swedish, or German roots for cozy, comfort foods.

Brown food is always the best food.

Not the best to photograph, but definitely packed with flavor.

I opted for Swedish meatballs for dinner and decided to use baby bella mushrooms in place of meatballs.

Tell me I don’t have to remember to defrost something ahead of time and I am sold!

Not only does this save time it definitely makes a hearty dish a bit lighter.

The creamy sauce is still filled with the standard Swedish meatball flavors of nutmeg, allspice, and some ground mustard.

The mushrooms can be left whole to give them more of a Swedish meatball look and feel.

If you want more of the surface of the mushroom caramelized, feel free to cut them in half.

Sauté the mushrooms in a little butter until they are dark and caramelized.

Remove the mushrooms and set them off to the side.

The sauce is thickened with a little flour and sour cream mixed with vegetable stock.

I love to serve this meal over egg noodles and top with a little bright green from chives and chopped parsley.

Swedish meatball style mushrooms and the sauce on noodles was a super easy and hearty fall entree.

You could also serve this over some rice or mashed potatoes.

Swedish Meatball Style Mushrooms

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Caramelized Mushrooms served in a creamy, Swedish Meatball style sauce served over egg noodles.

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Ingredients

• 4 tbsp unsalted butter
• 24 oz Mini Whole Baby Bella Mushrooms, cleaned with a damp paper towel
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp allspice
• 1/4 tsp ground mustard
• black pepper
• 1/4 cup All-Purpose Flour
• 2 cups low-sodium vegetable stock
• 1/2 cup sour cream
• fresh chopped chives and flat leaf parsley for garnish
• Serve over cooked egg noodles, rice, or mashed potatoes

Instructions

1. Add the butter to a large skillet over medium heat. Once the butter melts, add all the mushrooms. Toss to evenly coat in the butter. Cook the mushrooms for about 15 minutes until they are deeply caramelized.
2. Season the mushrooms with salt, pepper, allspice, nutmeg, and mustard. Mix to combine. Cook for another minute or two.
3. Reduce the heat to low. Remove the mushrooms with a slotted spoon and transfer to a plate off to the side.
4. Add flour and whisk to combine with the butter and mushroom sauce. Slowly whisk in the stock once the roux is formed. Keep whisking until fully combined and no lumps remain.
5. Increase the heat to medium. Whisk in the sour cream and cook the sauce, while whisking, until it thickens and reduces a bit. Simmer sauce for about 5 minutes.
6. Add the mushrooms back to the thick sauce. Adjust the salt and pepper to taste.
7. Serve the mushrooms and sauce over cooked egg noodles, rice, or mashed potatoes. Top with chopped chives and parsley.

Notes

If you want more of the mushroom caramelized, feel free to cut the mushrooms in half before cooking.

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