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  • 4Servings


  • 4 large portabello 4 mushroom caps, gills scraped off
  • Olive oil, for brushing, or olive oil cooking spray
  • Salt and pepper
  • 1/2 cup steak sauce, such as HP Sauce, for basting
  • 8 hand-cut slices good-quality white, wheat or pumpernickel bread, toasted
  • 2 bunches upland cress or watercress, trimmed
  • 6 - 8 ounces Stilton cheese or smoked blue cheese, preferably Oscar's (oscarsadksmokehouse .com)
  • 4 thick slices beefsteak tomato, seasoned with salt and coarse black pepper


Heat a grill pan, griddle or large cast-iron skillet over medium-high.

Brush portabello caps with olive oil; season with salt and pepper. Grill the mushrooms until tender, turning once, 6 to 8 minutes. Liberally baste with HP Sauce.

Build sandwiches with the toast, mushrooms, watercress, blue cheese and tomatoes. Cut the sandwiches corner to corner.