Not everyone is so keen on switching from all-beef burgers to a non-meat alternative, such as soy. That’s why there’s a growing movement backed by chefs, scientists, and environmental advocates to replace 100 percent ground beef in some foods with a blend that contains up to half mushrooms. The reasoning is simple: by replacing just 30 percent of the beef with mushrooms in the roughly 10 billion burgers that Americans eat each year, we could reduce emissions equivalent to taking 2 million cars off the road. Plus it’s healthier for people.