Ingredients

• 4 large Portobello mushrooms
• cleaned
• stalks removed
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 200g/7oz sun-dried tomatoes
• soaked in a bowl of hot water for ten minutes
• 2 cloves garlic
• peeled
• crushed
• 1 small bunch fresh basil
• 1 tbsp finely chopped fresh flatleaf parsley
• 4 x 1cm/½in thick rounds mature goats' cheese
• 1 bunch watercress
• 1 bunch wild rocket
• olive oil
• balsamic vinegar

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Brush the undersides of the mushrooms with half of the olive oil
• season with salt and freshly ground black pepper and place onto a greased baking tray. Roast for 8-10 minutes
• or until the mushrooms begin to soften. Remove from the oven and set aside.
• Drain the soaked sun-dried tomatoes and place into the bowl of a food processor. Add the garlic
• basil
• parsley and the remaining olive oil. Blend to a rough paste
• adding more olive oil if necessary to loosen the mixture. Season
• to taste
• with salt and freshly ground black pepper.
• Spread a quarter of the paste inside one of the mushrooms and top with a slice of the goats' cheese. Repeat with the remaining stuffing mixture
• mushrooms and goats' cheese. Place the stuffed mushrooms back onto the baking tray and cook for 5-6 minutes
• or until the cheese is golden-brown and bubbling.
• To serve
• mix the watercress and wild rocket together in a bowl and dress with the olive oil and balsamic vinegar. Divide the salad among four serving plates
• then place a stuffed mushroom on each plate and serve.