Healthy Mushroom Croquette

I teach nutrition to culinary and pastry students at the International Culinary Arts and Sciences Institute in Chesterland, Ohio.  The class includes preparing healthy recipes.  A variation of this recipe was already part of their curriculum before I began teaching and is particularly delicious. It uses ground mushrooms, but all the kiddos and non-mushroom lovers don't realize that!  It looks like a burger with a light coating of crispy bread crumbs.  I've served it to many people, including my children who hate mushrooms, but everyone loves it!  The Spicy Roasted Bell Pepper Sauce  served with them is delicious and easy to make.  Whole wheat bread crumbs boost the nutritional value, but use regular Panko bread crumbs on the outside to enhance the appearance.  This recipe is a real winner!  
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½ lb portobello mushrooms, cleaned and sliced ½ lb white mushrooms, cleaned and sliced 2 tbsp olive oil salt and pepper, to taste 1 tbsp shallots, minced 2 tsp garlic, minced ¼ cup basil, chopped 1 ½ cups whole wheat and or regular bread crumbs (I use 50% of each) ¾ cup Pecorino Romano, freshly grated 1 egg ½ cup Panko bread crumbs 2 tbsp olive oil 1 recipe Spicy Red Pepper-Chili Sauce


1) Place mushrooms in the bowl of a food processor and pulse until finely chopped.  
2) Heat a large pan over high heat.  Add olive oil and sauté mushrooms until they start to soften.  While mushrooms are cooking, season to taste with salt and pepper.  Add shallots and garlic and continue cooking until all moisture has evaporated.  
3) Remove mixture from pan and cool to room temperature.  Fold basil, bread crumbs, cheese, and eggs into mixture.  Form into small patties.  
4) Coat patties with Panko breadcrumbs.
5)  In a sauté pan over medium heat, sauté patties until golden brown.  Gently turn and brown reverse side.  Remove from pan, briefly drain on paper towels, and serve at once with spicy red pepper sauce.