| This recipe is liked by 4 person(s). |
Portobello Burgers
Nb persons: 0
Yield:
Preparation time: 20
Total time: 40
Source: South Beach Diet Quick & Easy Cookbook
| 1 c | TVP or TSP, (Textured Vegetable Protein) |
| 4 ounces (1 c.) | provolone cheese, shredded |
| 2 | eggs, lightly beaten |
| 3 T | olive oil, divided |
| 2 | garlic cloves, minced |
| 3 medium | Portobello mushrooms, stemmed and chopped |
| 1 small | onion, finely chopped |
| 1 small | zucchini, coarsely grated |
| ¼ c | sun dried tomatoes, (packed in oil), drained and chopped |
| salt , to taste | |
| freshly ground black pepper, to taste |
1. Combine TVP, choeese, egg, ¼ t. salt and ¼ t pepper in a mixing bowl. Stir to mix well. Let stand.
2. Heat 2 T oil in large skllet over medium-high heat. Add garlic and sauté until fragrant, ~ 30 seconds. Add mushrooms, onion, and zucchini. Saute, stirring often until veges are softened and liquid is evaporated, about 8 minutes. Stir in tomatoes.
3. Add vege mixture to egg mixture. Stir well. Cover and let stand at least 5 minutes.
4. Shape mixture into patties. Cook in oiled skillet over medium heat until lightly browned, ~ 3 minutes per side.
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