End of summer and I still have tons of healthy, tasty Sicilian zucchetta, sweet Italian red peppers and my sweet Italian red onions -detect a theme? Italian is what happens when you marry one and cook for him for 30+ years!
So I am in the kitchen, cooking up a storm. Here are my two of my favorite recipes – tasty and healthy – for this end of season bounty Hope you enjoy them as much as we do!
I live in mushroom country – near Kennett Square, Pennsylvania so I have easy access to all kinds of mushrooms at very reasonable prices. My husband’s a diabetic with serious insulin issues that made us change everything about the way we eat.
This recipe is one of results and it’s one of his favorites and one of mine. The base was from a 2010 Bon Appetit recipe but I made some changes in ingredients and cooking method.
2 T butter or ghee
2 T olive oil
1½ lb sliced cremini mushrooms
2 sliced Portabellas
2 cloves minced garlic
1 small red onion diced
2 eggs – beaten
2 T grated Parmesan cheese
2 T chopped basil
2 T chopped Italian parsley
1 tsp salt
1/4 to 1/2 c almond flour
½ tsp freshly ground pepper
Melt butter or ghee with olive oil in deep pan over medium-high heat.
Add all mushrooms and sauté until crisp – about 14 minutes. Stir often.
While mushrooms cook, preheat the griddle to medium heat.
Add garlic to mushrooms, stir for 1 minute. Transfer mix to food processor.
Add eggs, parmesan, herbs, almond flour, salt and pepper to processor and pulse until mushrooms are chopped – medium coarse.
Put English muffin rings on griddle and do a quick spray with olive or coconut oil.
Scoop mushroom mix up with your hands and place inside each ring, filling each ring and patting mix down to level the mix off.
Grill for 7 or 8 minutes on one side, flip with the rings and cook for 7 to 8 minutes on the other side. If the centers of the burgers still seem a little soft, flip again and cook for another 5 minutes.
If you want to have a melted cheese center, put half the mix in the English muffin ring, place shredded cheese on top then put the rest of the mushroom mix over top of the cheese and pat to level inside the ring.
I’ve already posted a recipe for Zucchini Crusted Pizza that is DELICIOUS! Next time, I will share my recipes for Zucchini Fritters and Zucchini Chips – delicious!
This looks like a great recipe, Pat! Thanks for sharing
I am going to try this one Pat. And I am looking forward to your zucchini chips recipe!
Love these “burgers”…and love the chips. I have 3 cookie sheets of the zucchini chips in the oven right now and 2 in my dehydrator. Doing an experiment/comparison…will include the results in my next post.
I love mushrooms…these burgers seem like a great recipe (especially with that cheese centre). Thanks for sharing!
If you have them, try the rings to keep them in shape….they work and the burgers stay meaty and moist. I use the same sauce I put on zucchini fritters – avocado, capers, lemon juice and safflower mayo – as a sauce on them and they are perfect!