4 lg portobello mushrooms
2 small zucchini
1/2 c. extra-virgin olive oil, plus more for brushing
1/2 c. minced shallot (1 large shallot)
1/2 tsp. red-pepper flakes
2-3 cloves of garlic
1/2 c. finely grated Parmesan cheese
1 1/2 c. quinoa, cooked according to package directions (2 cups cooked)
2 tsp. kosher salt
Freshly ground pepper
1 large egg, lightly beaten
1 1/2 cups fresh whole-wheat breadcrumbs
Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, garlic and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, overnight gives a good result.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into 1/2-inch-thick patties, pressing firmly. Cook until golden brown and cooked through, about 3 minutes per side.