Ingredients

• 4 tablespoons olive oil , divided
• 3 , 8 ounce
• 0.5 medium onion , finely chopped
• 4 cloves garlic , minced
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons dried oregano
• 0.75 cups dry bread crumbs
• 0.67 cups rolled oats
• 0.5 cups freshly shredded Parmigiano-Reggiano cheese
• 2 large eggs , beaten

Instructions

1. 1 Heat 2 tablespoons oil in a large skillet over medium heat. Add mushrooms, onion, garlic, salt, pepper, and oregano; cook and stir until mushrooms have released their juices and the liquid has evaporated, about 10 minutes. Remove from the heat.
2. 2 Transfer mushrooms to a cutting board and clean the skillet.
3. 3 Chop mushrooms into small chunks, then transfer to a large bowl. Mix in bread crumbs and oats, and season with salt and pepper as needed. Stir in Parmigiano-Reggiano cheese, then eggs; let stand until bread crumbs have absorbed any excess liquid, about 15 minutes. Use moist hands to form mixture, 1/4 cup at a time, into patties.
4. 4 Heat remaining 2 tablespoons oil in the skillet over medium heat. Pan-fry patties in the hot skillet until golden brown and cooked through, 2 ½ to 3 minutes per side.

Nutrition per serving