Prep 15 mins
Cook 45 mins
Looking for a super way to fix portabello mushrooms? Look no further! from The Art of Tofu.
- 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
- Preheat oven to 375 degrees.
- Lightly coat a heavy skillet with cooking spray and saute onion, shallots and salt in olive oil for about five minutes.
- Stem softened dry mushrooms and mince with fresh mushrooms in a food processor.
- Add to onions and cook another 10 minutes, stirring occasionally to prevent sticking.
- Mix mushrooms with mashed tofu and add remaining ingredients.
- Mix well.
- Measure eight 1/2-cup portions.
- Wet hands with water to prevent sticking and form into patties.
- Place them side by side on a cookie sheet coated with cooking oil spray.
- Bake for 25 minutes, turning after 15 minutes.
- Before serving the burgers, heat them in a heavy skillet coated with cooking spray and grill a few minutes on each side.
Delicious, Sharon! And just so great knowing that they were so low in fat and in calories! One could actually feel virtuous eating them! The only changes I made were basically to suit taste preferences. I used fresh mushrooms and no dried mushrooms, and minced 6 cloves of garlic and sautéed them with the onions and mushrooms rather than using garlic granules which I’ve never used. I omitted the Worcestershire sauce and added probably a tablespoon more soy sauce, and 2 teaspoons rather than I teaspoon of liquid smoke. To increase the blend of onion flavours, I also used one leek – white part only, finely chopped then minced. I was a bit nervous about what the consistency would be like, whether the burgers would hold together. Ilightly greased an oven tray, then I used those metal rings (also lightly greased) that are used for poaching eggs and spooned the mixture into these with a spoon, so there was no messy handling with fingers. This made that stage very easy! The burgers were easy to turn over part way through the cooking. I served them with salad greens and crusty rolls. And I know I’ll be making these again. Everyone loved them.