Double Mushroom Burgers with Onion Spread

START TO FINISH: 25 minutes MAKES 4 servings

2 ounces reduced-fat cream cheese (Neufchâtel), softened

1 teaspoon onion herb or garlic herb seasoning blend

Nonstick cooking spray

4 frozen mushroom or mushroom-cheese meatless burger patties

3 cups sliced fresh mushrooms (8 ounces)

2 teaspoons canola oil

4 whole wheat hamburger buns, split and toasted

Butterhead (Boston or Bibb) lettuce leaves and/or tomato slices (optional)

1 In a small bowl stir together cream cheese and seasoning blend; set aside.

2 Coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add frozen patties; cook for 8 to 10 minutes or until heated through, turning occasionally. In another large skillet cook mushrooms in hot oil over medium heat for 5 to 7 minutes or until tender, stirring occasionally.

3 To serve, spread cut sides of buns with cream cheese mixture. Fill buns with patties, mushrooms, and, if desired, lettuce and/or tomato.

PER SERVING: 298 cal., 14 g total fat (4 g sat. fat), 10 mg chol., 490 mg sodium, 32 g carb., 1 g fiber, 14 g pro.


Some purchased seasoning blends are loaded with salt. This recipe calls for a salt-free blend. If you can’t find it in your grocery store, look for a similar blend that is low in sodium.