Hit the mushrooms with a drizzle of olive oil and season with salt & pepper. Put them aside until you’re ready to grill.
Mix the cheeses, paprika, garlic powder, and parsley in a bowl. Add the egg and mix until moist and malleable.
Take a cooking sheet and line it with some non-stick paper. Take some of the cheese and make round “patties” of cheese on the baking sheet and place in the freezer to firm up.
Into three shallow dishes, place the flour with a little salt and pepper, then the whisked eggs, and the breadcrumbs in the last one.
Remove the frozen cheese pucks from the freezer and coat them in flour, then the eggs, then the breadcrumbs. You can double coat them if you want a thicker and crunchier cheese puck. Once they are all coated, put them back in the freezer until you are ready to cook.
For the best results, the cheese pucks should be deep-fried, but cooking them on the grill does work as well.
Heat the grill and chuck on the mushrooms until they are cooked and have some nice char on them.
Cook the cheese pucks until they are golden brown, and the cheese is starting to leak out.
On a toasted burger bun, add the mushroom, the cheese puck, and all the fixings you want.
Option 2, if you can’t find the big portobello mushrooms, any mushrooms will do. We just have to change the style up a bit.
In a food processer, throw in the mushrooms, cheese, spices, and egg. Blitz until it comes together.
Make the pucks out of the mushroom and cheese mix and place them on a non-stick paper lined cooking sheet. Freeze.
Just like the other option, we need to bread the pucks. Once breaded, place in the freezer again until needed.