Watercress and mushroom sliders recipe

20 April 2017 by
First published: 20 June 2016

As a meat-free twist on the bar food classic, try this watercress and mushroom sliders recipe. It’ll leave everyone satisfied with the big flavours from the crisp watercress to the creamy blue cheese.

Ingredients (serves 4)

2tbsp olive oil

2tbsp balsamic vinegar

1 clove garlic, crushed

4 Portabello mushrooms, stalks trimmed

85g watercress

100g creamy blue cheese such as Gorgonzola

6 small rolls, sliced horizontally

Your choice of lettuce, tomatoes, onion etc to serve


Mix the olive oil, balsamic vinegar and garlic together with salt and pepper. Pour half into a dish that will hold all of the mushrooms. Put the mushrooms in and drizzle over the remaining dressing. Cover and leave to marinate for an hour, moving them around once or twice to make sure they’re coated.

When ready to cook, heat the grill and put the mushrooms on a shallow baking tray gill side down. Grill for five minutes, then turn and cook the other side for two minutes.

While they are cooking, put the watercress into a bowl and cover with boiling water, leave for one minute until wilted, then drain on some kitchen roll.

Once the mushrooms are cooked, fill each one with watercress and top with the cheese. Return to the grill along with the rolls, cut side up.

When the rolls are toasted and the cheese is bubbling, place a mushroom inside each roll to make the burgers and serve immediately with your choice of fillings.

Recipe courtesy of watercress.co.uk

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