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Parslied Mushroom Patties

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Ingredients

Adjust Servings:
3 slightly beaten eggs
3 cups fresh mushrooms, about 8 oz, coarsely chopped
1/2 cup all-purpose flour
1/2 cup seasoned dry bread crumb your choice
1/3 cup onion, finely chopped
1 medium jalapeno pepper, finely chopped optional
1/4 cup parsley, finely chopped
1/4 teaspoon pepper
3 tablespoons vegetable oil

Nutritional information

138.3
Calories
67 g
Calories From Fat
7.5 g
Total Fat
1.4 g
Saturated Fat
69.8 mg
Cholesterol
161.3 mg
Sodium
12.9 g
Carbs
1 g
Dietary Fiber
1.3 g
Sugars
5.2 g
Protein
75 g
Serving Size

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Parslied Mushroom Patties

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    Great new way to serve mushrooms! I didn't think the patties would hold together, but they looked perfect. We enjoyed these alone, not as a sandwich.I want to try them with other add-ins. I'm thinking all kinds of things, spinach, different kinds of chopped olives, chopped hard-boiled eggs, fresh herbs all kinds of stuff and use them as a meat substitute for meatball sandwiches. Thanks for posting the recipe.

    • 51 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Parslied Mushroom Patties, Tasty vegetarian patties, serve in a toasted bun or pita bread, with melted cheese if desired, or as a side dish. This is an old one, i think from Better Homes and Gardens, Great new way to serve mushrooms! I didn’t think the patties would hold together, but they looked perfect. We enjoyed these alone, not as a sandwich.I want to try them with other add-ins. I’m thinking all kinds of things, spinach, different kinds of chopped olives, chopped hard-boiled eggs, fresh herbs all kinds of stuff and use them as a meat substitute for meatball sandwiches. Thanks for posting the recipe., We liked these a bunch, and will definitely make again! The first time, I added cooked lentils, and a different set of seasonings, and made mini-patties, topped with cheese and tucked them into teeny pita breads. Served with chipotle mayo – basically mini-sliders at a veg. potluck. They were the first thing to disappear!

    Last night, I went with Italian seasonings, cooked the onions and ‘shrooms first, and added some shredded mozzarella, and topped with provelone – delish!

    I do know that I preferred them with extra seasoning, and without my lentil addition. However, I am not sure if cooking them first improved them or not – the gorgeous photo was from a chef that precooked, so that’s why I tried. And, next time, I might try 2 eggs and less flour, and see if it is mushroomier.

    But, this is a great recipe, and everyone liked it a lot.


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    Steps

    1
    Done

    In a Large Mixing Bowl, Combine Eggs, Mushrooms, Flour, Bread Crumbs, Onion, Jalepeno, If Using, Parsley and Pepper; Mix Well.

    2
    Done

    in a 10 Inch, Nonstick, Frypan, Heat Oil Over Medium High Heat.

    3
    Done

    Using 1/3 Cup Mixture For Each Patty, Shape Mixture Into 3 1/2 Inch Patties.

    4
    Done

    Using a Spatula, Place 4 Patties at a Time Into Hot Oil in Frypan.

    5
    Done

    Cook 3 to 4 Minutes Per Side Till Brown.

    6
    Done

    Remove from Frypan; Drain on Paper Towels.

    7
    Done

    Keep Warm in Oven.

    8
    Done

    Cook and Drain Remaining Patties.

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    Aiyana Curry

    Culinary adventurer specializing in global fusion dishes.

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