Stuffed Portobello mushrooms, sundried tomato and basil gratin

Ingredients

• 4 large Portobello mushrooms
• Olive oil
• 200 g sundried tomatoes, soaked in hot water for 10 minutes
• 1 bulb garlic, peeled
• 1 bunch basil
• 1 bunch flat leaf parsley
• 4 x 1cm thick rounds mature goat’s cheese
• Watercress and wild rocket
• Balsamic vinegar

Method

1. Heat the oven to 180°C (gas 4). Brush the undersides of the mushrooms with olive oil, season and roast for 8–10 minutes.
2. Blend the soaked and drained sun-dried tomatoes with the garlic, basil and parsley, adding enough olive oil to make a rough paste.
3. Fill each mushroom with the paste and add a round of goat's cheese.
4. Bake for another 5–6 minutes, until the cheese is golden and bubbling.
5. Serve on watercress and rocket dressed with olive oil and balsamic vinegar.