Vegetarian Mushroom Patties
|Chopped mushrooms||2 1⁄2 Cup (40 tbs)|
|Seasoned dried bread crumbs||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Low fat cottage cheese||2⁄3 Cup (10.67 tbs) (1% Milk Fat)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Eggs||2 Large, lightly beaten|
|Shredded mozzarella cheese||2 1⁄4 Ounce|
|Chopped walnuts/Chopped almonds||2 Ounce|
|Reduced-sodium soy sauce||1 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Freshly ground black pepper||1 Dash|
|Vegetable oil||2 Teaspoon|
1. In large bowl, combine all ingredients except oil until thoroughly blended. Shape mixture into 6 patties.
2. Preheat oven to 325°F.
3. Spray large nonstick skillet with nonstick cooking spray; add oil and heat 1 minute. Cook patties over medium heat until lightly browned, about 3 minutes. Turn patties over; cook until other side is lightly browned, about 3 minutes longer. (Patties can be prepared to this point and frozen for later use.)
4. Place patties in a nonstick baking pan. Bake 15 minutes.