Active Time
45 MIN
Total Time
2 HR
Yield
Serves : 6
© David Malosh

How to Make It

Step 1    

In a nonstick skillet, heat the 2 tablespoons of olive oil. Add the mushrooms, season with salt and cook over moderately high heat, stirring occasionally, until softened and lightly browned, 12 minutes. Transfer the mushrooms to a work surface and let cool slightly, then coarsely chop. Transfer the mushrooms to a large bowl. Add the panko, cheese, parsley, basil, lemon juice and cayenne and season with salt. Add the eggs and egg whites and knead the mixture to combine.

Step 2    

Line a baking sheet with parchment paper. Using lightly moistened hands, form the mushroom mixture into six 1-inch-thick patties and set them on the baking sheet. Refrigerate until firm, about 1 hour.

Step 3    

Preheat the oven to 350°. Preheat a grill pan or a griddle, preferably nonstick, and brush with olive oil. Brush the kufteh with oil and grill over high heat, turning once, until browned, about 5 minutes. Return the kufteh to the baking sheet and bake for 10 minutes, until hot throughout. Serve the kufteh with Green Harissa and Asparagus Pesto.

Chef's Notes

One Kufteh 147 cal, 9 gm fat, 2.5 gm sat fat, 8 gm carb, 1 gm fiber, 10 gm protein.

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