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Stuffed Portobello mushrooms, sun-dried tomato and basil gratin

Stuffed Portobello mushrooms, sun-dried tomato and basil gratin comes together with Olive Oil, Garlic Peeled Crushed, and Watercress. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 2 clove
• 1 bunch

Method (preview)

1. 1

   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.

2. 2

   Roast for 8-10 minutes, or until the mushrooms begin to soften.

3. 3

   Remove from the oven and set aside.

4. 4

   Drain the soaked sun-dried tomatoes and place into the bowl of a food processor.

5. 5

   Add the garlic, basil, parsley and the remaining olive oil.

6. 6

   Blend to a rough paste, adding more olive oil if necessary to loosen the mixture.

7. 7

   Season, to taste, with salt and freshly ground black pepper.

8. 8

   Spread a quarter of the paste inside one of the mushrooms and top with a slice of the goats' cheese.

9. 9

   Repeat with the remaining stuffing mixture, mushrooms and goats' cheese.

10. 10

    Place the stuffed mushrooms back onto the baking tray and cook for 5-6 minutes, or until the cheese is golden-brown and bubbling.

11. 11

    To serve, mix the watercress and wild rocket together in a bowl and dress with the olive oil and balsamic vinegar.

12. 12

    Divide the salad among four serving plates, then place a stuffed mushroom on each plate and serve.