2 1/2 lbs. mixed fresh portobello, shiitake caps & cremini mushrooms, carefully cleaned
2 T. extra-virgin olive oil
3-4 T. butter
1 t. kosher salt
1/4 t. fresh black pepper
pinch of nutmeg
1 head of roasted garlic
2 T. cream cheese
2 T. grated asiago, romano or parmesan cheese
1 1/2 T. dijon mustard
3 T. fresh parsely
3-6 T. breadcrumbs
1/2 red onion, sliced

Toppings:
5 burger buns, toasted
arugula leaves
1/4 c. mayonnaise mixed with 1-2 T. prepared pesto

Finely chop 1/4 of the mushrooms. Thinly slice remaining mushrooms. Heat 1 T. olive oil and 1/2 T. butter in large saute pann. Add 1/2 of the mushrooms, cook about 5 minutes. Season with 1/4 t. salt, 1/4 t. pepper and a pinch of nutmeg. Set mixture aside and repeat with remaining mushrooms. Chill all cooked mushrooms until ready to use.

Squeeze pulp from garlic and chop. To cooled mushrooms, add garlic through parsely and 3 T. bread crumbs, mix well. Add more breadcrumbs if needed to hold mixture together. Portion mushroom mixture into 5 patties.

Heat 3 T. butter over medium heat in a non-stick skillet or griddle. Cook patties for 2 minutes on each side. Saute onions alongside patties.

Season patties with a little salt.

Serves 5.

Recipe adapted from: Mustards Grill Cookbook