I wasn’t sure if I was supposed to measure the 2 cups of mushrooms before or after chopping, so I used a 16 oz package of mushrooms. That seemed to be the correct measurement. I overprocessed about half of them in my food processor which actually worked out very well as they served as a good binder for the other ingredients and allowed me to only use one egg rather than two. I had to increase the bread crumbs to 1 cup for the same reason. Since I had some fancy schmancy stinky cheese leftover from another recipe, I used about 1/4 cup in place of the 1/2 cup of cheddar. Rather than frying in a skillet, I baked my burgers in a 400 degree oven for 18 minutes, flipping halfway through the cooking time. I served them with the Swiss cheese on pretzel buns. I could eat these burgers at least once a week. Thank you for the fantastic recipe!