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Stuffed Portobello mushrooms, sun-dried tomato and basil gratin
BBC13Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 portobello mushrooms (large, cleaned, stalks removed)
- 2 Tbsp. olive oil
- salt
- freshly ground black pepper
- 200 grams sun dried tomatoes (soaked in a bowl of hot water for ten minutes)
- 2 cloves garlic (peeled, crushed)
- 1 bunch fresh basil
- 1 Tbsp. parsley (finely chopped fresh flatleaf)
- 4 goats cheese (x 1cm/½in thick rounds mature)
- 1 bunch watercress
- 1 bunch rocket (wild)
- olive oil
- balsamic vinegar
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