Mushroom Kufteh Recipe
2 tablespoons extra-virgin olive oil, plus more for brushing
1½ pounds (~8 cups) mixed mushrooms, sliced thin (Portobello, oyster, crimini, shiitake)
1 cup Panko (Japanese bread crumbs)
2 ounces (½ cup) freshly grated Parmigiano-Reggiano cheese
1 cup chopped Italian parsley
2 tablespoons fresh lemon juice
¼ teaspoon cayenne pepper
2 large eggs
2 large egg whites
Preheat oven to 350°F. Lightly coat two large baking sheets with 1 tablespoon olive oil each. Distribute mushrooms in an even layer on the two baking sheets. Sprinkle lightly with salt. Roast mushrooms until soft and slightly brown, about 15 minutes. Transfer mushrooms to a cutting board and chop coarsely. Transfer mushrooms to a large bowl and combine with remaining ingredients.
Using lightly moistened hands, shape mushroom mixture into 12 1-inch-thick patties and place them on a parchment lined baking sheet. Refrigerate until firm, about 1 hour. Brush the tops of the kufteh with a little olive oil and bake 10 minutes. Flip kufteh over and bake another 5 minutes until warmed throughout.
Recipe adapted from a recipe by Hoss Zaré published in Food and Wine.