Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Mushroom-Barley Burgers With Sage




Source of Recipe


SHAPE Magazine


List of Ingredients




4 large portobello mushrooms (about 1 1/2 pounds with stems), stems removed and caps chopped into 1/2-inch pieces
1 cup cooked pearl barley (prepare as directed on package
1 egg
2 tablespoons minced fresh sage, or 1 teaspoon dried
1 tablespoon sherry
1 teaspoon salt
1/2 teaspoon ground black pepper
4 whole-wheat hamburger buns, split


Recipe



Set a large, nonstick skillet over medium-high heat. Add mushrooms and saute 5-7 minutes, until tender and liquid evaporates. Transfer mushrooms to a food processor fitted with the metal blade and add remaining ingredients except buns. Pulse on and off until well blended. Shape mixture into 4 equal patties. Refrigerate 20 minutes.

Preheat grill or broiler.

Nutrient note: Barley (a great vegetable-based protein source) is rich in fiber and B vitamins, and mushrooms are an excellent source of the B vitamin riboflavin. These burgers are easily made in a food processor. If you do not have one, simply mash ingredients together in a large bowl. To make 1 cup cooked barley -- as called for here -- boil 1/3 cup barley in enough water to cover for 45 minutes, until tender. Drain.