2 Tbs. bulgur wheat
1 pound mushrooms, halved or quartered
1 cup diced onion
1/2 cup rolled oats
2/3 cup cooked brown rice
1/2 cup shredded low−fat mozzarella cheese
2 Tbs. shredded low−fat cheddar cheese
2 Tbs. low−fat cottage cheese
1/2 tsp. salt
1/2 tsp. garlic powder
dash of pepper
2 Tbs. cornstarch
olive oil cooking spray
1/4 cup boiling water
1/2 cup water

Add the boiling water to the bulgur wheat in a small bowl and let sit for
about an hour. The wheat will swell to about double in size. Steam the
quartered mushrooms for about ten minutes or until tender. Remove and steam
onions for about ten minutes or until they become translucent. Keep these
two ingredients separated and set them aside. Add 1/2 cup water to the oats
and let them soak for about ten minutes. Drain any excess water from the
bulgur wheat and oats, then combine the grains with the mushrooms, rice,
cheeses and spices in a food processor and pulse four or five times until
ingredients are chopped fine but not pureed. Pour the mixture in a bowl and
add the steamed onion and cornstarch, blending well.

Preheat oven to 300 degrees. Spray a large skillet with olive oil cooking
spray and place it over medium−low heat. Measure a 1/2 cup of the patty
mixture at a time into the pan and shape with a spoon into a 3" round patty
that is about 1/2" thick. Cook for two to four minutes per side or until
light brown on the surface. When all of the patties have been browned,
arrange them on a lightly sprayed baking sheet and bake them for 20 to 25
minutes in the oven. Be sure to turn them over halfway through the cooking
time. Patties may be frozen once they have cooled.