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Mushroom and Beef Rissoles

Yields24 ServingsPrep Time30 minsCook Time25 minsTotal Time55 mins

 ¼ cup olive oil
 400g cup mushrooms, diced
 6 green onions, chopped
 400g beef mince
 1 egg, whisked
 11/2 cups fresh breadcrumbs
 ¼ cup finely chopped flat-leaf parsley
 ¼ cup semi dried tomatoes, chopped
 ¼ cup pitted kalamata olives, chopped
 1 tbs tomato paste
 1 loaf French bread, toasted and cut into 1cm-thick pieces
 Eggplant or basil pesto dip and wild rocket, for serving

Heat 1 tablespoon oil in a large frying pan over high heat. Add the mushrooms and cook, stirring occasionally, for 5 minutes or until tender. Set aside to cool for 10 minutes. Drain excess moisture, transfer mushrooms to a large bowl.


Add the onions, mince, egg, breadcrumbs, parsley, tomatoes, olives and tomato paste to the mushrooms, season to taste and mix well to combine. Using 11/2tbs mixture shape into rissoles Cover and refrigerate 30 minutes.


Preheat a barbecue plate on medium . Grease well with remaining oil. Cook the rissoles, in two batches if necessary, for 4 minutes each side or until cooked through.


Spread the Turkish bread with dip, top with rocket and rissoles. Serve.

Nutrition Facts

Servings 0