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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Looking for a super way to fix portabello mushrooms? Look no further! from The Art of Tofu. Ingredients:
1 medium onion, minced |
2 shallots, minced |
1/8 teaspoon salt |
1 cup dried portabella mushroom (i just use all fresh) |
2 cups stemmed fresh portabella mushrooms |
12 ounces extra firm tofu |
1/3 cup toasted wheat germ |
1/3 cup breadcrumbs |
3/4 cup quick-cooking oats |
2 tablespoons low sodium soy sauce or 2 tablespoons soy sauce |
2 tablespoons worcestershire sauce |
1 teaspoon liquid smoke |
1/2 teaspoon garlic granules |
Directions:
1. Preheat oven to 375 degrees.
2. Lightly coat a heavy skillet with cooking spray and saute onion, shallots and salt in olive oil for about five minutes.
3. Stem softened dry mushrooms and mince with fresh mushrooms in a food processor.
4. Add to onions and cook another 10 minutes, stirring occasionally to prevent sticking.
5. Mix mushrooms with mashed tofu and add remaining ingredients.
6. Mix well.
7. Measure eight 1/2-cup portions.
8. Wet hands with water to prevent sticking and form into patties.
9. Place them side by side on a cookie sheet coated with cooking oil spray.
10. Bake for 25 minutes, turning after 15 minutes.
11. Before serving the burgers, heat them in a heavy skillet coated with cooking spray and grill a few minutes on each side.
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