Recipe by Barbara Harris
"Serve these mushroom burgers on buns with lettuce, onion, tomato, and provolone cheese."
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fresh mushrooms, sliced
white bread, finely diced
salt to taste
ground black pepper to taste
I used oatmeal instead of bread, which gave this meal a more meaty feel. Also, instead of oyster sauce, I substituted with hot sauce, which really gave it a nice flavor! Tasty!
The flavor of this is something I really enjoyed, however it didn't stay together. I'll have to play with it some more since it's a rather decent base product.
Very good! I used steak sauce instead of oyster sauce like someone suggested. It did fall apart so next time I'm going to try chopping up the mushrooms. The larger slices seemed to be what made it fall apart.
These are really flavorful and delicious. I used olive oil instead of cooking spray and found that, along with
hand shaping the burgers, it helped keep them together. A real winner.
I was pleasantly surprised with this! I read other reviews first and IF you do make these changes:
-Chop the mushrooms
-Use 2 eggs
-Fry in 2-3 tbsps of oil
They will act (and even look) like hamburger meat. Awesome.
I recently became a vegetarian and I must say, this is one of my favorite veggie burger recipes. On adding oatmeal the texture did in fact become meat like, very tasty. I used soy instead of oyster sauce. I also baked it for 20 minutes (don't have cooking spray)
This was a great recipe because it allows for great variation as well as lots of veggies! I also love how it's relatively low in calories and fat. It tasted wonderful and I would definitely make it again.
This was an incredible alternative to meat burgers. Mine fell apart when I tried to cook them in patties, but the made a grat filling for pita!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 12
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