Today I made some portobello mushroom patties. If I post it it's because they are delicious. A food processor is not even required, just dice up the mushrooms and bell peppers, that's what I did. These tasted better than my previous sauteed mushroom sandwich and also better than veggie patties I've tasted from the super market including Amy's Kitchen flavors. The mushrooms blended perfectly with the other ingredients, it did not taste like just seasoned mushrooms, trust me. I didn't get to use dill since I've never had it at in my home.
Ingredients:
2 portobello mushrooms
1/2 cup bell peppers (red and or green)
1/4 tsp oregano (dry or fresh)
1 Pinch of cayenne pepper
1/4 cup of cilantro
1/4 tsp/to taste sea salt
1 tsp dill (optional) (fresh preferred)
2 tsp onion powder (or use chopped scallions or red onion)
1/4 cup of flour (i.e. spelt, rye, kamut, garbanzo for gluten-free, use ground walnut for paleo)
Method (Skillet):
- Soak mushrooms for 1 minute in spring water
- Remove and place in food processor with scallions and bell peppers (if there is no food processor than just dice up peppers & mushrooms, mix ingredients together to form a pattie)
- Add cilantro, flour and other seasonings
- Mix thoroughly and form patties
- Place them in heated pan with 2 tbs oil. Fry on both sides until done (approximately 3 minutes each
Method (Oven):
- Soak mushrooms for 1 minute in spring water
- Remove and place in food processor with scallions and bell peppers (if there is no food processor than just dice up peppers & mushrooms, mix ingredients together to form a pattie)
- Add cilantro, flour and other seasonings
- Mix thoroughly and form patties
- Place them in on a greased pan pre-heated at 350 degrees. Bake for 10-12 minutes.
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Photo of a pattie cooked made with red peppers
Photo of the pattie raw (pre-cooked) - w/o food processor
Photo of the pattie halfway cooked - w/o food processor
Source: Dr. Sebi's Cookbook
