Tuesday, June 19, 2012
Pecan-Mushroom Meatball Subs.
I basically see mushrooms as soldiers for the devil himself but for some reason a few months ago I was drawn to repin this recipe. Last night Allie and I decided to test it out and it was delicious. The texture was perfect, the flavor was perfect and it was relatively easy/cheap to make. We used pecans instead of walnuts, spread Tofutti cream cheeze on the rolls before toasting them under the broiler and sliced up some fresh basil to top it all off. I was worried that without a sauce they would be dry but there was just the right amount of moisture and tons of flavor. I'll support the purchasing of mushrooms now just to make these.