2 tbsp olive oil
2 tbsp 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
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1.-Mix the olive oil, balsamic vinegar and garlic together with salt and pepper.
2.-Pour half into a dish that will hold all of the mushrooms.
3.-Put the mushrooms in and drizzle over the remaining dressing.
4.-Cover and leave to marinate for an hour, moving them around once or twice to make sure they’re coated.
5.-When ready to cook, heat the grill and put the mushrooms on a shallow baking tray gill side down.
6.-Grill for 5 minutes, then turn and cook the other side for 2 minutes.
7.-While they are cooking, put the watercress into a bowl and cover with boiling water, leave for 1 minute until wilted, then drain on some kitchen roll.
8.-Once the mushrooms are cooked, fill each one with watercress and top with the cheese.
9.-Return to the grill along with the rolls, cut side up.
10.-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.

Written by Sara Vollen

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