Recipe: Meatless Main Dish

6 Servings Description Meaty mushrooms -- combined with protein-packed textured vegetable protein (TVP), provolone cheese, and sun-dried tomatoes -- make these vegetarian burgers hearty and super flavorful. TVP is a favorite vegetarian source of nonanimal protein and can be found at health food stores. If you have extra time, form the burgers ahead and refrigerate for 30 minutes for easier handling. Prep time: 20 minutes Start to finish: 25minutes Ingredients 1 cup textured vegetable protein (TVP) 4 ounces provolone cheese, shredded (1 cup) 1 large egg, lightly beaten 3 tablespoons extra-virgin olive oil, divided 2 garlic cloves, minced 3 medium portobello mushrooms, stemmed and chopped 1 small onion, finely chopped 1 small zucchini, coarsely grated 1/4 cup sun-dried tomatoes (packed in oil), drained and chopped Salt and freshly ground black pepper Instructions Combine TVP, cheese, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a mixing bowl; stir to mix well. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add garlic and sauté until fragrant, 30 seconds. Add mushrooms, onion, and zucchini; sauté, stirring often, until vegetables are softened and liquid is evaporated, 8 minutes. Stir in tomatoes. Add vegetable mixture to egg mixture; stir to mix well. Cover and let stand 5 minutes. Shape vegetable mixture into 6 (3-inch) patties. Heat remaining oil in a clean skillet over medium heat. Cook patties, turning once with a wide spatula, until lightly browned, 3 minutes per side. Recipe from The South Beach Diet® Quick & Easy Cookbook. For information on the book, click here. Nutritional Information: 230 calories 16 total fat (5 g sat) 11 g carbohydrate 14 g protein 4 g fiber 190 mg sodium *** for myself i'd eliminate some oil which would bring the calories down, then i'd grill the mushrooms and use the textured protein as a stuffing with some additional veggies added (probably going to need an additional 1/2 cup each) and i'd sprinkle the top with parmagiano reggiano just to give it more bang!

Thanks Andi, this sounds good. I like using TVP. I agree I'd stuff the mushrooms, they come out quite 'meaty' then. Yep, this is going on my 'list'

sounds yummy