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2 portabella mushrooms (6 ounces), stems removed and cut into 1/2-inch pieces
1 small zucchini
1/4 cup olive oil, plus more for brushing
1 large shallot, minced
1/4 teaspoon red pepper flakes
1/3 cup grated parmesan cheese
2 cups quinoa, cooked with chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1 large egg, lightly beaten
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1 1/2 cups fresh whole-wheat breadcrumbs
6 whole-wheat buns, split
1 cup sprouts, optional
1/2 English cucumber, cut into thin slices
For spread:
1/3 cup mayonnaise
1/3 cup sour cream
pinch garlic salt
2 teaspoons lemon juice
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