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Preheat your oven to 180c.
Melt the butter and combine with the minced garlic, parsley and seasoning.
Place your mushrooms on a baking tray and brush with the butter mixture.
Cut the top off the head of garlic and wrap in in foil. Place it on to the tray with the mushrooms and bake in the oven for 35-40 minutes.
Leave the garlic to cool before squeezing out into a bowl and combining with both cheeses. Mix together then divide the mix between two mushrooms.
Add the other mushroom on top to create a sandwich and set up your dredging station.
Place the panko and seasoning in one bowl. In the next add 20g flour, cornflour and water. Finally add the remaining 50g flour in the third bowl.
Dip the mushroom into the flour, then the wet cornflour mix, then into the breadcrumbs. Repeat this process to ensure everything is fully coated.
Preheat the oil on a medium heat.
Once hot, add your portobello mushroom patties and fry to 2-3 minutes on each side.
Remove from the heat and assemble your burger!