Ingredients
6
6 servings
- •4 tablespoons olive oil, divided
- •3 (8 ounce) packages sliced fresh mushrooms
- •0.5 medium onion, finely chopped
- •4 cloves garlic, minced
- •1 teaspoon salt
- •0.5 teaspoon black pepper
- •0.5 teaspoon dried oregano
- •0.75 cup dry bread crumbs
- •0.66666668653488 cup rolled oats
- •0.5 cup freshly shredded Parmigiano-Reggiano cheese
- •2 large eggs, beaten
Instructions
- Heat 2 tablespoons oil in a large skillet over medium heat. Add mushrooms, onion, garlic, salt, pepper, and oregano; cook and stir until mushrooms have released their juices and the liquid has evaporated, about 10 minutes. Remove from the heat.
- Transfer mushrooms to a cutting board and clean the skillet.
- Chop mushrooms into small chunks, then transfer to a large bowl. Mix in bread crumbs and oats, and season with salt and pepper as needed. Stir in Parmigiano-Reggiano cheese, then eggs; let stand until bread crumbs have absorbed any excess liquid, about 15 minutes. Use moist hands to form mixture, 1/4 cup at a time, into patties.
- Heat remaining 2 tablespoons oil in the skillet over medium heat. Pan-fry patties in the hot skillet until golden brown and cooked through, 2 1/2 to 3 minutes per side.
Nutritional Facts
Per 6 servings
- Calories: 255
- Carbohydrate: 23g
- Fat: 14g
- Fiber: 3g
- Protein: 11g
- Sugar: 4g
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