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Mushroom burger Mity Nice.

Mushroom burger at Mity Nice.

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Updated: May 28, 2011 12:15AM


3 tablespoons olive oil

½ cup chopped onions

1 pound portobello mushrooms, cleaned and sliced

½ pound domestic mushrooms, cleaned and sliced

1 teaspoon minced garlic

5 ounces spinach, roughly chopped

5 ounces rolled oats

1/3 cup Parmesan cheese

6 ounces bread crumbs

1 tablespoon fresh parsley, chopped

1 teaspoon salt

¼ teaspoon ground pepper

¼ cup toasted pumpkin seeds

2 eggs

¼ cup water

¼ cup olive oil

1 cup panko bread crumbs

½ cup butter, melted

4 hamburger buns


Iceberg lettuce

Tomato slices

In saute pan, cook onions in 3 tablespoons olive oil until soft. Add mushrooms and garlic; cook until mushrooms are dry and golden brown. In food processor, roughly chop cooked onions and mushrooms.

In same pan, saute spinach until dry. Squeeze all liquid out of spinach; finely chop. Add spinach, rolled oats, Parmesan, bread crumbs, parsley, salt, pepper and pumpkin seeds to mushrooms. Form mixture into 4 patties; place in freezer 1 hour.

In small bowl, combine eggs and water; set aside. In another bowl, combine olive oil and bread crumbs. Dip chilled patties into egg-water mixture, and then into bread crumb mixture; transfer to lined sheet pan.

Heat griddle to 350 degrees. Add melted butter to griddle; saute patties to golden brown on both sides. Lightly toast buns. Serve with mayonnaise, lettuce and tomato slices, as desired.

Larry Donahue, Mity Nice

Nutrition facts per serving: 1,110 calories, 66 g fat, 23 g saturated fat, 173 mg cholesterol, 104 g carbohydrates, 19 g sugars, 31 g protein, 1,578 mg sodium, 10 g fiber

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