Mushroom burger things

Well, after Wednesday's slightly maudlin interlude, it's back to some tasty recipes. I'm sharing this one, despite the fact that I utterly forgot to take pictures of any stage except the first one because Jennifer says this was a super-tasty dinner and it would be mean of me to keep the recipe to myself.
So, here you are- cheese stuffed mushroom burgers. For this you will need these things-

8 large Portobello Mushrooms
2 small / 1 medium onion
3-4 cloves of garlic
2 sticks celery
1 small leek
200g cream cheese (I have black pepper cream cheese here, but that's because that's all that was left in the shop)
100g strong cheddar.
Thyme and Oregano to taste.

Not pictured- Flour, egg and breadcrumbs for coating.

So, start by removing the stalks and skins from your mushrooms, then place as a single layer on 3-4 sheets of kitchen roll on a plate. Cover with another 3-4 sheets of kitchen roll, and place a heavy plate on top, then microwave them for 4 minutes. When they come out they should be cooked through and pliable, but be careful, they will also be scaldingly hot. Once you've done this with all of your mushrooms (working in batches) place them to one side and get started on your filling.
The filling is a simple matter of finely chopping all your vegetables and sweating them down with whatever herbs you decide to add in a spot of olive oil until they're soft and tasty. Then let them cool before adding your cheeses and mixing thoroughly.
Now take a mushroom and lay it on a piece of cling film, add whatever you deem to be a satisfactory amount of filling and top with another mushroom. Then wrap the cling film around it, twisting it tight to eliminate any air pockets and pop them in the fridge for 15-20 minutes to firm up a bit.
Once they've had a chance to chill a little unwrap from the cling film (very important!!) dust with flour and then coat with egg and breadcrumbs. I gave mine a double coat of egg and breadcrumb, just to make sure they were thoroughly covered.
Then it's a simple matter of cooking them. Either bake them in a hot oven for 15-20 minutes, flipping halfway until golden brown, or if you're confident that your egg and breadcrumb shell is comprehensively covering the insides you could deep fry them. either way serve with the roast / chipped / mashed potato of your choice and a spot of salad.