• Heat olive oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 3-4 minutes. Add garlic and cook another minute, stirring often.
• Add chopped mushrooms to pan and cook until they begin to release water. Sprinkle with thyme and salt. Cook, stirring often until most of the liquid has evaporated.
• Stir in spinach and cook until completely wilted, about 2-3 minutes. Reduce heat to low. Add brown rice to the skillet and stir to combine. Reduc
• Sprinkle grated swiss over the rice mixture, and stir until the cheese is melted. {You should see stringy melted cheese as you stir.} Cool until it is a comfortable temperature for handling.
• Meanwhile, place breadcrumbs into a bowl or on a small plate. Prepare a small baking pan by lining with parchment paper or foil sprayed with a bit of oil.
• Using a ½ cup measuring cup, scoop out a portion of the rice mixture and shape into a ball, then gently flatten into a patty.
• Carefully place patty in the breadcrumbs and press down a bit to adhere, then flip and repeat.* Place onto prepared baking pan. Cover and refrigerate for at least an hour.

To cook patties:

• For pan cooking, spray a skillet with oil {or pour in a small amount of oil if you don't have a Misto} over medium heat, and cook the patties for 3-4 minutes on each side until browned and heated through. To bake, heat the oven to 375 and bake for 10-12 minutes on each side or until golden and cooked through.