Mushroom “Burgers"

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1 1/2 cups cubed mushrooms (5 oz.), preferably portobellos

3 extra-large eggs, beaten

1/2 cup oat bran

8 oz. low-fat Swiss cheese, such as Jarlsberg, shredded

1/2 cup chopped parsley

Salt and freshly ground black pepper to taste

3 Tbs. vegetable oil for pan-frying

Parsley leaves for garnish

Shredded cheese for garnish, optional

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