Here's how to prepare them:
~ 1/2 an onion
~ 1 clove of garlic
~ 3 medium (about 3/4 lb) portobello mushrooms (caps and stems)
~ 4 Tbsp. vegetable oil, divided
~ 1/2 tsp. dried thyme
~ salt and pepper
~ 1/2 cup grated carrots
~ 1/2 cup crumbled feta or mild goat cheese
~ 1/4 cup fresh chopped parsley
~ 1/4 cup wheat germ
~ 1/2 cup whole wheat bread crumbs
~ 1 omega 3 egg, well beaten
Chop up onion and garlic or pulse them in a food processor until minced but not mush. Chop mushrooms separately in the same way. In a large frying pan, heat 2 Tbsp. vegetable oil at medium low heat. Add onions and garlic and cook for 2 minutes. Add mushrooms and thyme, cooking another 6 minutes or until mushrooms are tender. While this cooks, grate carrots, crumble cheese and chop parsley. Prep toppings such as sliced tomatoes, cucumbers and shredded lettuce.
Season mushroom mixture with salt and pepper and transfer to a bowl. Combine with carrots, wheat germ, bread crumbs, feta, parsley and egg. When cool enough to handle, shape into 6 patties and arrange on a waxed paper lined plate.
Grill on a well-greased bbq for 3-4 minutes per side or til golden brown. Or in a large frying pan, heat remaining 2 Tbsp. vegetable oil at medium high and cook patties 3-4 minutes per side.
~ Recipe courtesy of Jennifer G. and Todays Parent magazine.