Portabella Mushroom Veggie Burger

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 198.7
  • Total Fat: 8.6 g
  • Cholesterol: 6.6 mg
  • Sodium: 648.6 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 9.3 g

View full nutritional breakdown of Portabella Mushroom Veggie Burger calories by ingredient
Submitted by:

Introduction

Vegetarian portabella mushroom burger Vegetarian portabella mushroom burger
Number of Servings: 6

Ingredients

    2 tbsp Olive Oil
    24 oz Portabella Mushrooms (chopped)
    1/2 medium (2-1/2" dia) Onions, raw
    4 clove Garlic (minced)
    1 tsp Salt
    1/2 tsp Pepper, black
    1/2 tsp Oregano, ground
    2/3 cup Quaker Oats Old-Fashioned Rolled Oats
    3/4 cup Bread crumbs, dry, grated, plain
    2 eggs, beaten
    1/2 cup Parmesan Cheese, grated

Directions

Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.

Serving Size: 6 patties

TAGS:  Vegetarian Meals |

Rate This Recipe