Mushroom Cakes W Avocado Pesto and Red Pepper Coulis
Transform your dinner table into a gourmet experience with these mouthwatering Mushroom Cakes with Avocado Pesto and Red Pepper Coulis. Perfectly crisp and golden, the savory mushroom cakes combine the earthiness of cremini mushrooms with the crunch of panko breadcrumbs and the richness of Parmesan. A velvety avocado pesto, bursting with fresh basil and a hint of lemon, adds a creamy freshness, while the vibrant red pepper coulis introduces a smoky-sweet finish. This vegetarian dish is an elegant and flavor-packed choice for any occasion, whether it’s a casual family meal or an impressive dinner party centerpiece. Ready in under an hour and packed with wholesome ingredients, this recipe is sure to delight both the palate and the eyes.
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Recipe Information
Ingredients
- 2 cups Cremini mushrooms
- 0.5 cup Yellow onion
- 2 cloves Garlic
- 0.75 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 Eggs
- 2 tablespoons Olive oil
- 1 Avocado
- 0.5 cup Fresh basil leaves
- 1 tablespoon Lemon juice
- 2 tablespoons Pine nuts, toasted
- 2 Red bell peppers, roasted
- 0.25 cup Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Finely chop the cremini mushrooms, onion, and garlic.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the mushrooms, onion, and garlic and cook for 5-7 minutes until softened and the moisture has evaporated. Let cool slightly.
In a large bowl, combine the mushroom mixture, Panko breadcrumbs, grated Parmesan cheese, eggs, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix well until the mixture holds together.
Form the mixture into small patties, about 2-3 inches in diameter.
Heat the remaining olive oil in a skillet over medium heat. Cook the mushroom patties for 3-4 minutes on each side until golden brown and crispy. Set aside on a paper towel-lined plate.
To make the avocado pesto, combine the avocado, basil leaves, lemon juice, pine nuts, 0.25 teaspoon of salt, and a drizzle of olive oil in a food processor. Blend until smooth and creamy. Adjust seasoning if needed.
For the red pepper coulis, blend the roasted red bell peppers with vegetable broth, remaining salt, and black pepper until smooth. Heat gently in a small saucepan if desired.
To serve, place mushroom cakes on a plate. Top each with a dollop of avocado pesto and drizzle with red pepper coulis. Garnish with additional basil or pine nuts if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 897 mg | 39% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 4.2 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 183 mg | 14% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
