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
To serve
1 bunch watercress
1 bunch wild rocket
olive oil
balsamic vinegar