Vegetarian Burgers and Stuffed Potatoes

Two really yummy recipes for the vegetarian. Give them a try.

MUSHROOM BURGERS

1 pound fresh mushrooms, sliced
1 large onion, minced
2 slices white bread, finely diced
2 T oyster sauce
1 egg
salt to taste
ground black pepper to taste

Coat a large skillet with cooking spray, and place over medium heat.
Add mushrooms and onions; cook and stir for about 4 minutes, just
until mushrooms begin to give up their juices. Stir in bread cubes
and oyster sauce; cook and stir 1 minute. Remove mixture from pan,
and set mixture aside to cool. Wipe pan clean.

Beat egg, and mix into mushroom mixture. Season to taste with salt and pepper.

Coat skillet with cooking spray, and place over medium heat. Spoon mixture into skillet in 6 equal amounts. Brown one side, flip over, and brown other side. Serve.

Makes 6 servings.

BAJA STUFFED POTATOES

6 large baking potatoes
3 T olive oil
3/4 cup sour cream
1 1/2 cups shredded pepper-jack cheese
2 (11-oz) cans Mexican-style corn, drained
2 (4-oz) cans chopped green chile peppers, drained

Preheat oven to 400 degrees F (200 degrees C).

Pierce each potato several times and rub generously with oil. Bake
until softened, about 45 to 55 minutes.

Meanwhile, in a medium bowl combine sour cream, cheese, corn, and
chile peppers.

When the potatoes are cooked, cut a slit in the top of each one and
squeeze or scoop out the flesh, leaving a ½-inch thick shell. Combine
the potato flesh with the cheese mixture; mix well. Spoon the potato
mixture back into the shells, and place them on a baking sheet.

Bake for 15 minutes, or until cheese is melted and golden brown.

Makes 6 servings.