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Grilled Mushroom and Beef Kofta

Grilled Mushroom and Beef Kofta

Grilled Mushroom & Beef Kofta |

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 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 |

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.

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Grilled Mushroom & Beef Kofta |

Grilled Mushroom Beef Kofta

  • Author: by Serena Ball, RD


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


  • 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 beef
  • 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


  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, beef 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.


  • Serving Size: 6 servings - 3 patties each

Have you ever tried the concept of blendability?

Feast on the Cheap

Thursday 19th of June 2014

Love all the flavors in this!

Serena Ball

Friday 20th of June 2014

Thanks! Speaking of flavors - off to check our your Mango Cilantro Chutney!


Saturday 14th of June 2014

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.

Gwen @simplyhealthyfamily

Saturday 14th of June 2014

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!

Sarah Jane @ The Fit Cookie

Wednesday 11th of June 2014

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

Serena Ball

Wednesday 11th of June 2014

Great idea Sarah Jane. The mushrooms will moisten the mixture so the lean lamb will taste moist and juicy!

EA-The Spicy RD

Tuesday 10th of June 2014

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!!!

Serena Ball

Wednesday 11th of June 2014

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!

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