Portobello Burgers

By Scrappin Broad

Ingredients

• 1 cup textured vegetable protein (TVP)
• 4 oz provolone cheese, shredded (1 cup)
• 1 large egg, lightly beaten
• 3 Tbsp extra-virgin olive oil, divided
• 2 garlic cloves, minced
• 3 medium portobello mushrooms, stemmed & chopped
• 1 small onion, finely chopped
• 1 small zucchini, coarsely grated
• 1/4 cup sun-dried tomatoes (packed in oil), drained & chopped
• salt & pepper

Preparation

Step 1

Combine TVP, cheese, egg, 3/4 tsp salt & 1/4 tsp pepper in a mixing bowl; stir to mix well.

Heat 2 Tbsp of the oil in a large nonstick skillet over medium-high heat.

Add garlic and saute until fragrant, 30 seconds.

Add mushrooms, onion & zucchini; saute, stirring often, until vegetables are softened & liquid is evaporated, 8 minutes. Stir in tomatoes.

Add vegetable mixture to egg mixture; stir to mix well. Cover & let stand 5 minutes.

Shape vegetable mixture into 6 (3-inch) patties.

Heat remaining oil in a clean skillet over medium heat.

Cook patties, turning once, until lightly browned, 3 minutes per side.