4 large field or portobello mushrooms, stems removed
1 large triangle of parmesan, sliced into thin wedges
4 ciabatta -style rolls, halved
⅓ cup whole-egg mayonnaise
Rocket leaves and finely sliced red onion, to serve
2 Tbsp smokey chipotle BBQ sauce
Green goddess butter
140g unsalted butter, at room temperature
2 cloves garlic, finely grated
2 tsp white wine vinegar
2 tsp Dijon mustard
2 tsp miso paste
1 Tbsp each chopped tarragon , flat-leaf parsley and chives
Sea -salt flakes and freshly ground black pepper, to season
To make the Green goddess butter, blitz all of the ingredients together in a small food processor. Season and set aside.
Preheat a chargrill pan on the stove on medium-high heat. Grill mushrooms, gill side down, for 8 minutes. Turn, then dollop the cooked side with half of the Green goddess butter and cook for another 2 minutes. Remove from heat and top with parmesan wedges.
Meanwhile, grill ciabatta halves, cut side facing down, for 2 minutes, or until warmed and grill marks appear. Spread with remaining green goddess butter.
To assemble burgers, put mayonnaise and rocket on roll bottoms, arrange mushrooms with cheese on top, then add red onion, chipotle sauce and roll tops. Serve.