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Stuffed Portobello mushrooms, sun-dried tomato and basil gratin
Fruit and vegetables
4 large
Portobello mushrooms
, cleaned, stalks removed
2 cloves
garlic
, peeled, crushed
1 small bunch fresh
basil
1 tbsp finely chopped fresh flatleaf
parsley
1 bunch
watercress
1 bunch wild
rocket
Cooking ingredients
2 tbsp
olive oil
salt and freshly ground
black pepper
olive oil
balsamic vinegar
Dairy, eggs and chilled
4 x 1cm/½in thick rounds mature
goats' cheese
Other
200g/7oz sun-dried tomatoes, soaked in a bowl of hot water for ten minutes
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