4 portobello mushrooms or flat mushrooms
2 tsp olive oil
30g Gruyere cheese or Cheddar, grated
A little fresh watercress
4 wholemeal rolls, lightly toasted
Relish of your choice (chilli relish or sweet chilli dipping sauce are the best)
- Preheat the grill to high. Put the mushrooms on a baking tray. Dot each one with a little butter and a tiny drizzle of olive oil, sprinkle over the grated cheese and grill for 5 minutes until cooked.
- Scatter the watercress over the bottom halves of the bread rolls and top with the grilled mushrooms. Dollop a little chilli or other relish of your choice on top. Cover with the top halves of the rolls.
Source - The Co-operative instore magazine.