PER SERVING (1/6th of recipe, 1 patty): 161 calories, 3.5g fat, 493mg sodium, 25.5g carbs, 5.5g fiber, 4.5g sugars, 9g protein -- PointsPlus® value 4*
Some of the BEST-TASTING meatless patties around. And lucky you -- no gluten either!
5 cups chopped portabella mushrooms
1 cup finely chopped onion
1 tsp. chopped garlic
1/4 tsp. each salt and black pepper
One 15-oz. can black beans, drained and rinsed
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup chopped basil
1/4 cup gluten-free all-purpose flour (like the kind by King Arthur)
1/4 cup sun-dried tomatoes packed in oil, drained, patted dry, finely chopped
2 tbsp. reduced-fat Parmesan-style grated topping (like the kind by Kraft)
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, garlic, salt, and pepper. Cook and stir until softened, about 10 minutes. Transfer to a bowl lined with paper towels.
Place beans, egg substitute, and basil in a blender, and puree until mostly smooth.
Remove paper towels from veggie bowl, and blot away excess moisture. Thoroughly mix in bean mixture and flour. Stir in sun-dried tomatoes and Parm-style topping. Cover and refrigerate until cool and set, at least 1 hour.
Evenly divide and form mixture into 6 patties, about 1/2 cup each. If needed, clean skillet. Re-spray and bring to medium heat. Cook patties for 3 - 4 minutes per side, until firm and lightly browned, working in batches as needed. (Flip gently so patties keep their shape.) Enjoy!
MAKES 6 SERVINGS