Mushroom and watercress sliders


Mushroom and watercress sliders
Serves: 4
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 clove garlic, crushed
  • 4 portabello mushrooms, stalks removed
  • 85g watercress
  • 100g gorgonzola cheese
  • 6 small rolls, sliced horizontally
  • lettuce, tomatoes, onion etc to serve
  1. Mix olive oil, vinegar and garlic with salt and pepper and pour half into a dish big enough for the mushrooms. Place mushrooms in the dish, drizzle over the remaining dressing, cover and leave to marinate for 1 hour.
  2. Heat the grill and put mushrooms on a shallow baking tray, gill side down. Grill for 5 mins, turn and cook the other side for 2 mins. Meanwhile, put the watercress in a bowl, cover with boiling water, leave for 1 min until wilted, then drain on kitchen roll. Once mushrooms are cooked, fill each with watercress and top with cheese. Return to the grill with the rolls, cut side up. When the rolls are toasted and the cheese is bubbling, place a mushroom inside each roll and serve with your choice of fillings.
  3. (recipe credit:


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