In a large skillet, heat the oil over medium-high.
Add the onions and saute until translucent, about 5 minutes
Add the mushrooms, sprinkle with salt, and cook, stirring, until liquid is absorbed, and mushrooms are golden brown.
Stir in the garlic, basil, oregano, and thyme and cook for another minute.
Transfer to a mixing bowl and stir in the oats and breadcrumbs
Stir in the eggs, combining thoroughly
Stir in the Parmesan cheese
Cover with plastic wrap and chill in the fridge for at least 4 hours
Preheat oven to 400°
Line a large baking sheet with parchment, or grease with cooking oil.
Use a melon baller to scoop even portions of the chilled mixture
Roll the mixture into balls between your palms, placing them on the prepared baking sheet
Bake 20 minutes or until golden brown, turning halfway through.
Serve with your favourite sauce
Follow instructions above with these modifications: omit eggs and Parmesan, and add instead, in the same order;2 tablespoons ground flax seed soaked in 6 tablespoon of water for 10 minutes¼ cup of nutritional yeast
chill and bake as above
Make this recipe gluten-free by using gluten-free oats and breadcrumbs. Serve with gluten-free pasta.See the recipe card for an easy vegan option.