Quick grilled meatballs with a killer sauce and the added nutrition of mushrooms – which also lowers the fat. ~ by Serena Ball, MS, RD
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.
Then I contacted the Mushroom Council folks directly.
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.Print
Grilled Mushroom Beef Kofta
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
- 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
- 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.)
- 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. 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. 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?