Mushroom Kufteh with Green Harissa and Asparagus Pesto Recipe

Name: Mushroom Kufteh with Green Harissa and Asparagus Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for brushing; 1 1/2 pounds assorted wild mushrooms, such as oyster and stemmed shiitake, thinly sliced (8 cups); Salt; 1 cup panko (Japanese bread crumbs); 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces); 1/2 cup chopped flat-leaf parsley; 2 tablespoons chopped basil; 2 tablespoons fresh lemon juice; 1/4 teaspoon cayenne pepper; 2 large eggs; 2 large egg whites; Green Harissa and Asparagus Pesto, for serving

Servings: persons

2 tablespoons extra-virgin olive oil, plus more for brushing
1 1/2 pounds assorted wild mushrooms, such as oyster and stemmed shiitake, thinly sliced (8 cups)
Salt
1 cup panko (Japanese bread crumbs)
1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces)
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped basil
2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper
2 large eggs
2 large egg whites
Green Harissa and Asparagus Pesto, for serving

1
In a nonstick skillet, heat the 2 tablespoons of olive oil.
2
Add the mushrooms, season with salt and cook over moderately high heat, stirring occasionally, until softened and lightly browned, 12 minutes.
3
Transfer the mushrooms to a work surface and let cool slightly, then coarsely chop.
4
Transfer the mushrooms to a large bowl.
5
Add the panko, cheese, parsley, basil, lemon juice and cayenne and season with salt.
6
Add the eggs and egg whites and knead the mixture to combine.
7
Line a baking sheet with parchment paper.
8
Using lightly moistened hands, form the mushroom mixture into six 1-inch-thick patties and set them on the baking sheet.
9
Refrigerate until firm, about 1 hour.
10
Preheat the oven to 350.
11
Preheat a grill pan or a griddle, preferably nonstick, and brush with olive oil.
12
Brush the kufteh with oil and grill over high heat, turning once, until browned, about 5 minutes.
13
Return the kufteh to the baking sheet and bake for 10 minutes, until hot throughout.
14
Serve the kufteh with Green Harissa and Asparagus Pesto.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, plus more for brushing, 1 1/2 pounds assorted wild mushrooms, such as oyster and stemmed shiitake, thinly sliced (8 cups), Salt, 1 cup panko (Japanese bread crumbs), and more.

Yes, Mushroom Kufteh with Green Harissa and Asparagus Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Kufteh with Green Harissa and Asparagus Pesto

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