Mushroom Cakes W/Avocado Pesto and Red Pepper Coulis Recipe

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Mushroom Cakes W/Avocado Pesto and Red Pepper Coulis
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Ingredients
25
Count
Nutrition
526
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. RED PEPPER COULIS:.
  2. Char peppers over gas flame or broiler until blackened all over.
  3. Seal in plastic or paper bag; let stand 15 minutes.
  4. Peel and seed peppers; place in blender.
  5. Place garlic cloves in small dry skillet.
  6. Cover, cook over medium heat until browned and tender, shaking skillet occasionally, about 7 minutes.
  7. Cool, peel garlic; add to blender with peppers.
  8. Add milk and honey to blender.
  9. Puree until smooth.
  10. Transfer to bowl.
  11. Season with salt and pepper.
  12. *DO AHEAD - can be made up to 2 days ahead.
  13. MUSHROOM CAKES:.
  14. Melt butter with oil in large heavy skillet over medium high heat.
  15. Add all mushrooms and sauté until browned and edges begin to crisp, stirring often, about 14 minutes.
  16. Add garlic; stir 1 minute.
  17. Transfer mixture to processor.
  18. Add eggs, Parmesan, herbs, salt and pepper to processor.
  19. Pulsing on/off turns, process until mushrooms are coarsely chopped.
  20. Transfer to large bowl & mix in 1/2 cup of panko.
  21. Divide mushroom mixture into 8 equal portions (1/4 to 1/2 cup each.).
  22. Form each into 3/4 inch thick cake.
  23. Spread additional panko out on plate.
  24. Coat cakes with panko.
  25. Place on rimmed baking sheet.
  26. **DO AHEAD - Can be made 4 hours ahead: cover & chill.
  27. AVOCADO PESTO:.
  28. Place pine nuts or cashews in processor, pulsing on/off turns, process until coarsely ground.
  29. Add avocado, Parmesan, cilantro, parsley, and lime juice.
  30. Process to blend.
  31. With machine running gradually and 1/4 cup oil through feed tube.
  32. Transfer to bowl.
  33. Season to taste with salt and pepper.
  34. ***DO AHEAD - Can be made 2 hours ahead: cover & chill.
  35. Preheat oven to 300ºF.
  36. Melt butter with 2 T oil in large skillet over medium heat.
  37. Working in 2 batches. add mushroom cakes; cook until browned and cooked through, about 5 minutes per side.
  38. Transfer to baking sheet; place in oven.
  39. Spoon about 1/3 cup avocado pesto into center of each plate, using back of spoon, spread out to 5 inch round.
  40. Place 2 cakes on each plate.
  41. Drizzle with red pepper coulis.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 526.05 Kcal (2202 kJ)
Calories from fat 391.46 Kcal
% Daily Value*
Total Fat 43.5g 67%
Cholesterol 123.75mg 41%
Sodium 864.95mg 36%
Potassium 930.98mg 20%
Total Carbs 23.97g 8%
Sugars 9.07g 36%
Dietary Fiber 7.08g 28%
Protein 14.6g 29%
Vitamin C 71.1mg 118%
Vitamin A 1.6mg 53%
Iron 28.4mg 158%
Calcium 150.2mg 15%
Amount Per 100 g
Calories 130.39 Kcal (546 kJ)
Calories from fat 97.03 Kcal
% Daily Value*
Total Fat 10.78g 67%
Cholesterol 30.67mg 41%
Sodium 214.39mg 36%
Potassium 230.75mg 20%
Total Carbs 5.94g 8%
Sugars 2.25g 36%
Dietary Fiber 1.76g 28%
Protein 3.62g 29%
Vitamin C 17.6mg 118%
Vitamin A 0.4mg 53%
Iron 7mg 158%
Calcium 37.2mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.3
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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