Mushroom Burger (La Times)
| Yield: | 4 Servings |
| Categories: | Tofu |
| 3 | tb | Sunflower seeds, hulled |
| Vegetable cooking spray | ||
| Salt | ||
| 1 | sl | Whole wheat bread |
| 2 | Cloves garlic, minced | |
| 8 | oz | Mushrooms, chopped |
| 1/4 | lb | Spinach leaves, stems removed |
| 10 1/2 | oz | Firm low-fat silken tofu, drained |
| 2 | Green onions, minced | |
| 1 | c | Cooked brown rice, basmati |
| 1 | c | Nonfat mozzarella cheese |
| 2 | tb | Nonfat egg substitute |
| 1/4 | ts | Cayenne pepper |
| 1/4 | c | Low-fat mayonnaise |
| 4 | Whole-wheat buns, split and toasted | |
| 3 | oz | Alfalfa sprouts, (half a pkg) |
| 4 | Lettuce leaves | |
| 1 | Tomato, sliced 1/4" thick (about eight slices) |
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