Ingredients

• 2 Portobello mushrooms
• stalks removed
• 85g/3oz goats' cheese
• drizzle olive oil
• salt and freshly ground black pepper
• 1 lemon
• zest only
• 2 tbsp fresh white breadcrumbs
• 2 sprigs thyme
• leaves only
• large handful fresh basil leaves
• large handful fresh parsley leaves
• large handful fresh coriander leaves
• drizzle extra virgin olive oil
• 1 lemon
• juice only

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the stuffed mushrooms
• place the mushrooms onto a serving plate
• top with the goats' cheese and drizzle with olive oil. Season
• to taste
• with salt and freshly ground black pepper.
• Place the lemon zest
• breadcrumbs and thyme in a mini blender. Season
• to taste
• with salt and freshly ground black pepper and blend to combine.
• Spoon the breadcrumb mixture over the mushrooms and drizzle with a little extra olive oil. Transfer to the oven to bake for ten minutes or until the crumbs are golden-brown on top and the mushrooms are cooked through.
• For the herb salad
• mix the herbs together with a drizzle of olive oil and a squeeze of lemon juice
• to taste.
• To serve
• place a mushroom onto each of two serving plates and garnish with the herb salad.