Mushroom Veggie Burgers

1 tbsp. olive oil
1 1/2 c. finely chopped yellow onion (about 1 lg. onion)
3 sm. garlic cloves, finely minced
4 c. coarsely chopped portobello mushrooms (about 2 lg. mushrooms)
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 c. Italian-flavored breadcrumbs
2 lg. egg whites
Buns and condiments of your choice

Heat olive oil in 12-inch nonstick skillet over moderately high heat for 1 minute. Add chopped onion and garlic and saute, stirring occasionally, until limp and golden (about 3 minutes). Add mushrooms and saute, stirring now and then, until mushrooms soften and brown (about 4 minutes). Transfer mushroom mixture to a large bowl and cool 10 minutes.

Using wooden spoon, mix salt, pepper and bread crumbs into mushroom mixture. Add egg whites and mix thoroughly. Scoop up mixture by 1/2-c. measure; using hands, shape into four patties about 3/4-inch-thick.

Wipe out skillet, spray with nonstick spray, and set over moderate heat. Add patties and brown about 3 minutes on each side. Serve on buns and add desired condiments.