Mushrooms, eggs, oats, breadcrumbs and lots of herbs are the keys to these veggie "meatballs." Begin by sautéing onion, garlic and 20 ounces of mushrooms together until the mushrooms have dried out and browned. Remove them from heat and let them cool down before combining them with two eggs, one cup of breadcrumbs, ground oats or any cooked grain (rice, quinoa, etc.) that you have available along with chopped parsley and the Herbes de Vermont dried herb blend. Cover this mixture and refrigerate for at least two hours. When ready to cook, use a tablespoon to measure out and form small balls. Either fry them in a bit of oil or bake them in the oven until cooked through. Get some tomato sauce simmering on the stove and throw in your veggie "meatballs" to mix together. Serve atop fresh pasta and with grated Savage cheese.