Mushroom Oat Cakes With Pecans

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“For meatless meals. Slightly modified from -- untried by me, but I have a grandson that loves mushrooms!”
8 3-inch cakes

Ingredients Nutrition


  1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the onion and and mushrooms; cook, stirring frequently, until softened and tender, about 8 minutes.
  2. Remove from heat and set aside to cool for at least 10 minutes.
  3. While the mushroom mixture is cooling, place the eggs, basil, pecans, oats, seasoning, salt, and pepper in a large bowl and stir to combine.
  4. Let stand 10 minutes to allow the oats to hydrate a bit. Add the cooled mushroom mixture and stir to combine.
  5. Wipe the skillet clean. Heat 1/2 tablespoon oil over medium heat. Use a 1/4-cup measuring cup to carefully scoop equal-size portions of the mixture from the bowl to the skillet. Work in batches. Add 4 scoops to the skillet, gently flatten each cake to measure 3 inches in diameter, and cook until golden on the bottom, about 3 minutes.
  6. Carefully flip the cakes and cook 3 more minutes. Repeat with the remaining oil and mushroom mixture.

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