1) In a 10" skillet heat 2 tbl. olive oil and 2 tbl. butter over medium. Add mushrooms, garlic and a pinch of coarse salt. Cook 4-6 minutes or until mushrooms are browned and liquid evaporates, stirring occasionally. Transfer half (2 cups) to a food processor. Set aside remaining mushrooms.
2) Add bread stuffing, egg, thyme, 1/2 tsp. salt, and 1/4 tsp. black pepper to mushroom mixture in food processor. Cover and process until finely chopped. Spoon mixture into 12 mounds on a parchment paper-lined baking sheet. Flatten each to 1/4" thick. If desired, cover and chill up to 4 hours.
3) Put flour in a shallow dish. Coat both sides of patties with flour. In a 10" skillet heat an additional 1 tbl. olive oil over medium. Add patties to skillet in batches (do not crowd). Cook 2-3 minutes on each side or until browned and heated through. Place on a baking pan. Keep warm in a 200 degree oven. Repeat with remaining patties, adding additional oil to skillet if necessary.
4) In a large bowl, toss together lettuce, parsley and dill. Divide among four plates. For dressing, in a small bowl whisk together sour cream, lemon juice, 1 tsp. water and a pinch of salt and pepper. Top lettuce mixture with patties and remaining mushrooms. Serve with dressing.
Serving: 3 patties each.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (126g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (20%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 5.6mg||2 %|
|Sodium 23.1mg||1 %|
|Potassium 386.9mg||10 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 16.2g|
|Protein 3.4g||5 %|
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Calories per serving: 95
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