Stuffed Portobello mushrooms, sun-dried tomato and basil gratin recipe
 4 large Portobello mushrooms, cleaned, stalks removed2 tbsp olive oilsalt and freshly ground black pepper 200g/7oz sun-dried tomatoes, soaked in a bowl of hot water for ten minutes2 cloves garlic, peeled, crushed1 small bunch fresh basil1 tbsp finely chopped fresh flatleaf parsley4 x 1cm/½in thick rounds mature goats' cheese 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 watercress1 bunch wild rocketolive oilbalsamic vinegar 1 bunch watercress 1 bunch wild rocket olive oil balsamic vinegar Method 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. Preheat the oven to 180C/350F/Gas 4. 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. 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. 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. 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. 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.