A meaty-textured portobello mushroom is the perfect stand-in for a hamburger. One portobello mushroom has about 30 calories and no fat or cholesterol. By comparison, a 3-ounce hamburger patty has 235 calories, 16 grams of fat and 76 milligrams of cholesterol.
Mushroom burgers are vegetarian.It is easiest to use vegetables while they are fresh and cold, the firmer the better for peeling purposes. A regular vegetable peeler works fine as well, your shreds will just be thicker. It takes about 15 minutes to prepare and cooks within 15 minutes. It can yield 4 Large or 6 Smaller Mushroom Veggie Burgers when it’s done.
- 3 tbsp olive oil
- 1 1/2 lb mushrooms, roughly chopped (combination of crimini, shiitake, and Portobello)
- 1/2 cup finely chopped onion
- 6 cloves minced garlic
- 2/3 cup rolled oats
- 1/3 cup shredded Parmesan
- 3/4 cup breadcrumbs
- 2 eggs, beaten
- 1 tbsp chopped fresh parsley, or 1 tsp dried parsley flakes
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Heat 1 tbsp oil in large saucepan.
- Sauté the mushrooms, onions and garlic over medium heat for about 10 minutes, or until the liquid boils off, and the mushrooms begin to sauté.
- In large bowl, add mushroom mixture to oats, Parmesan, breadcrumbs, eggs, parsley, oregano, salt and pepper.
- Mix well. Allow to sit for 15 minutes to develop the flavors.Shape into patties. Heat 2 tbsp oil in large non-stick skillet, over medium heat.
- Fry patties, cooking about 5 minutes on each side, or until golden brown.
Serve with your favorite mushroom burger toppings.