Portobello mushroom topped with goat's cheese

Ingredients

• 4 Portobello mushrooms
• Extra virgin olive oil
• 4 slices goat's cheese
• 4 slices thick white bread
• 1 packet wild rocket leaves
• Balsamic glaze

Method

1. Heat the oven to 220°C (gas 7). Arrange the mushrooms on a baking tray, drizzle them with olive oil, season and bake for 10 minutes.
2. Place one slice of goat's cheese on each mushroom and return them to the oven for another 8–10 minutes, until the mushrooms are tender and the cheese is hot.
3. Meanwhile, toast the bread and stamp out four rounds. Divide the rocket between four plates and set a toast round on each portion.
4. Place a mushroom and its goat's cheese on each toast. Finish the plates with balsamic glaze and a little more olive oil.