Portabello Mushroom Burgers

Portabello mushrooms make a meaty, flavorful vegetarian "burger." The mushrooms are usually grilled whole and served on a bun with various toppings. (At a Montreal bistro last week, my mother was served a "burger" composed of three grilled mushrooms stacked on top of each other.)

The mushrooms in this recipe, however, are not whole. Instead they are diced and stirred into grated cheese, bound with eggs and oatmeal, and lightly fried until crisp and golden on the outside.

Even Larry, not a big fan of the mushroom, really enjoyed these burgers. I think they're the best ever.

But don't try cooking them on the barbecue - they will annoy you by crumbling through the grill.

Mushroom Burgers
1 1/2 cups portabello mushrooms in rough 1/3-inch cubes (about 5 oz total)
3 eggs, beaten
1/2 cup scottish oatmeal
8 oz jarlsberg cheese
salt and pepper
1-2 tbsp vegetable oil

Combine mushrooms, eggs, oatmeal, cheese and salt and pepper. Shape by hand into four burgers. At this point I am sure they will not hold together. But they do.

Heat oil in large skillet over medium heat. Add burgers and cook 3-4 minutes per side until golden.

Serves 4

(The cooked burgers last a couple of days in the fridge. They taste even better reheated.)