Grilled Mushroom & Beef Kofta – The Recipe ReDux

Grilled Mushroom & Beef Kofta | TeaspoonOfSpice.com

Quick grilled meatballs with a killer sauce and the added nutrition of mushrooms – which also lowers the fat. ~ 

Disclosure: The Mushroom Council compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We are not eligible to win prizes associated with the contest. My thoughts and opinions are my own.

A year ago, I was writing an article on the culinary uses of mushrooms – and wanted to include the concept of blendability: The technique of substituting chopped mushrooms for a portion of the meat in recipes from burgers to lasagna to… well, check out all the links below.

So I scoured the The Mushroom Council’s MushroomInfo.com for tips on the correct techniques for blendability. I wondered:

  • Is there a correct proportion of meat to mushrooms?
  • Do I sauté first or add raw?
  • What types of mushrooms work best?
  • Finely chopped or roughly chopped?

I found this informative video on blendability and some absolutely delicious-looking recipes.

Grilled Mushroom & Beef Kofta | TeaspoonOfSpice.com

Then I contacted the Mushroom Council folks directly.

Guess what?

There are no correct techniques – which makes this cooking trick a snap!

– There are no correct proportions of meat to mushrooms – whatever you have will work.

– Any type of mushroom can blend in: White, button, Baby Bella
– Through personal experience, I did discover:

  • Sauté mushrooms first to avoid shrinkage during cooking with the meat
  • Dice mushrooms finely if you are making a ‘burger’ or patty; the finer the dice of mushroom, the better the final meat patty will hold its shape. (This tip doesn’t apply for casseroles or mixed dishes.)

And speaking of burgers, if you think you have a pretty delicious burger and mushroom combo, try entering it in the Mushroom Council’s Swap It or Top It recipe contest this summer.

The below recipe originated from this Cooking Light recipe Quick Lamb Kofta. I swapped in beef, adapted the spice combo, blended in mushrooms, totally changed the cooking technique, and created a different sauce…But the point is, the blendability concept works great; just start with a good recipe. Then blend in the nutrition of mushrooms to lower fat and calorie count per serving. And that’s why this blendability concept was one we were excited about when The Mushroom Council approached us to do this contest for The Recipe ReDux: Swap in added nutrition – hey, we’re all for that! And so are the other bloggers with links below.

Grilled Mushroom & Beef Kofta – The Recipe ReDux

Serving Size: 6 servings - 3 patties each

Ingredients

  • 8 ounces white mushrooms, finely chopped
  • 1 1/2 teaspoons butter
  • 2 tablespoons minced fresh mint
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound lean ground lamb
  • Sauce:
  • 1/2 cup Greek-style plain yogurt
  • 1/4 cup chopped bottled roasted red bell pepper
  • 1 teaspoon chopped fresh mint
  • 1/8 teaspoon salt

Directions

  1. Melt butter in a large saute pan, add mushrooms and saute about 6 minutes until most of the liquid has been absorbed. Cool thoroughly (for a shortcut, cool in the freezer for a few minutes.)
  2. In a large bowl, combine mint, cumin, salt, pepper, lamb and cooled mushrooms. Use your hands to mix gently; shape into 12 oblong patties and thread 3 onto metal skewers. (Optional: Don't use skewers.)
  3. 3. Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add 3 skewers to pan; cook 10 minutes or until done, turning occasionally to brown on all sides.
  4. 4. While kofta cooks, prepare sauce. Combine 1/2 cup yogurt and remaining ingredients. Serve sauce with kofta.
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Have you ever tried the concept of blendability?


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Comments

  1. Looks delicious! I love Kofta dishes, this one sounds amazing. :)
    How to Philosophize with Cake recently posted..Peanut butter chocolate cookie dough-studded dark cocoa brownies with candied almond crust, banana pudding swirls, and hazelnut chocolate drizzle, plus sprinklesMy Profile

  2. I love mushrooms and never thought of combining them in my burgers! I must get on this concept right away! And as always your dish looks delic! mmmmm…. I’m coming over. :)
    Amber @ Fit Foodie Runs recently posted..ZOOMA Annapolis RecapMy Profile

  3. Hey Serena! I was wondering about the “correct” technique as well, and what is the best way. Glad to know there is no correct technique :)

    This recipe looks delicious and healthy!
    Christine @ Taste of Divine recently posted..Hamburger MontereyMy Profile

  4. I love the flavor profile! I agree with finely grinding and saute first works best!
    Cindys Recipes and Writings recently posted..Pinot Noir Glazed Salmon #SundaySupperMy Profile

  5. Yum – I love kofta – love this combination with mushrooms and cumin!
    Shashi recently posted..Mushroom Shepherd’s Pie!My Profile

    • I have to admit, I grew up eating A LOT of beef – and this was some of the best beef I’ve ever eaten thanks to the spice combo, Shashi. The mint and cumin was amazing!

  6. I used to be a non-mushroom eater and now I devour them all the time!

    It’s my husband, he loves them!! He is the Mushroom Man, but you know what, they are low calorie and healthy and they are growing on me everyday. Great recipe! Thanks.

    • Thanks for stopping by Laura! I have to check our your blog. It sounds divine…I’m not a gardener – but I’m trying so hard this year with a little plot of dirt and seeds and desperate attempts to weed!

  7. I’m so impressed with how you got those patties threaded on to the skewers like that. Seriously :-) Oh, and this looks absolutely delicious too, plus great “blendability” tips! Making soon!!!
    EA-The Spicy RD recently posted..My Top Gluten-Free Travel Tips, Hiking Adventures, Mom Confessions, a Free E Cook Book & More!My Profile

    • I had to squish the patties tightly – which I don’t usually do with beef because it makes it tougher and not as juicy. But with the mushrooms, the meat stayed juicy!

  8. This looks great! I love kofta, now I just have to find some lean lamb (hard to find here). I am a big fan of mushrooms and love adding them to recipes – this is perfect
    Sarah Jane @ The Fit Cookie recently posted..Decadent Trail MixMy Profile

  9. Although the term ‘blendability’ is new to me, the concept is not. I have been mixing veggies, beans and mushrooms into our meals to make them all or partly vegetarian for a long time. I love groudn lamb and I imagine that mushrooms pair wonderfully with them. Can’t wait to make these!
    Gwen @simplyhealthyfamily recently posted..Shitake, Crimini and Shrimp Spring RollsMy Profile

  10. This sounds amazing, Serena! I’ve never had Kofta (not sure how since this pretty much screams my name). Can’t wait to try! Plus, anything with a delicious yogurt sauce can only be delicious.
    Dana recently posted..Mediterranean Cremini Mushroom Tacos with Tahini Sauce {Recipe ReDux Sponsored Post}My Profile

  11. Love all the flavors in this!
    Feast on the Cheap recently posted..Mango-Cilantro ChutneyMy Profile

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