Entertaining this weekend? Serve Beef and Mushroom Kofta, a tasty finger food featuring a Moroccan spice blend and mushrooms. Mushrooms are a superfood that protects cells from damage that might lead to heart disease and high blood pressure. This recipe was featured at Wesley Wellness Day earlier this month. Kofta 1 tablespoon and 1 teaspoon Olive Oil 1 pound Mushrooms, Fresh, Sliced 5-1/4 ounces Onions, Fresh, Fine Chopped 2-3/4 teaspoons Minced Garlic Cloves, Fresh 1/3 cup, 1 tablespoon and 1 teaspoon Mint Bunch, Fresh, Chopped 1/3 cup, 1 tablespoon and 1 teaspoon Parsley, Fresh, Chopped 1/2 cup Panko Breadcrumbs 3/4 teaspoon Kosher Salt 2 Eggs, Beaten 13-1/2 ounces Ground Beef, 80/20, Raw Moroccan Spice Blend 1-1/2 teaspoon Ground Cumin 3/4 teaspoon Ground Paprika 3/4 teaspoon Ground Coriander 1/4 teaspoon Ground Cinnamon 1/4 teaspoon Dark Brown Sugar 1/8 teaspoon Ground Allspice 1/8 teaspoon Cayenne Pepper 1/8 teaspoon Ground Black Pepper Cucumber Yogurt Sauce 6 ounces Plain Fat Free Greek Yogurt 1/2 cup Grated Cucumber 1 tablespoon and 1 teaspoon Red Onion, Fresh, Grated 1/8 teaspoon Kosher Salt 1/8 teaspoon Ground Black Pepper 2 teaspoons Lemon Juice, Fresh Prepare Moroccan Spice Blend by mixing all spice blend ingredients together. Place in a tightly sealed labeled container and set aside. Prepare Cucumber Yogurt Sauce by using a cheese grater with large holes to grate cucumbers and onions. Leave skin on the cucumber and squeeze out excess water. Mix all ingredients together. Refrigerate. Heat olive oil in a hot skillet and sauté mushrooms, onions and garlic. Do not overcrowd the pan. When cooked, the mushrooms should be tender, slightly browned with liquid evaporated. Remove and chill. Squeeze out excess liquid if present. When chilled, place mushrooms in a food processor and blend until finely minced. Add mushroom mixture to ground beef; add Moroccan spice blend, fresh mint, parsley, eggs, breadcrumbs and salt. Mix well to combine. Rest in refrigerator for 30 minutes so that crumbs can absorb some of the liquid and the filling stiffens. Place 2 ounces onto each skewer. Cook on flat top or char broil until browned and cooked to 165⁰F internal temperature. Makes 8 servings of two 2 ounce skewers with 2 tablespoons of yogurt sauce.