I'm not sure whether you can get the French soft cheese known as Boursin in the USA. But if so, this is a very tasty supper dish or light lunch...
Serves: 2
4 large Portabella mushrooms, wiped clean
1 tbsp extra virgin olive oil
Freshly ground black pepper
125g pot Boursin Light (or regular if fats are of no concern!)
3 pieces sundried tomatoes, chopped
1 handful of basil chopped, (leave couple of sprigs whole, for decoration)
50g roquette (rocket)
A small amount of French dressing
Preheat oven to 200°C, gas mark 6. Drizzle the mushrooms with the oil and season with a little freshly ground black pepper. Place on a baking tray, stalk side up, and cook for 10 minutes, until the mushrooms are just tender.
Meanwhile, place the Boursin in a bowl and mix in the sundried tomatoes and basil. Divide the Boursin mixture between the mushrooms, leaving the stalk exposed. Return to the oven for 2-3 minutes to heat the filling.
Toss the roquette (rocket) in a little dressing. Remove the mushrooms from the oven once the filling has heated through, and garnish with basil. Serve immediately with the dressed roquette and slices of petit pain bread.
Serves: 2
4 large Portabella mushrooms, wiped clean
1 tbsp extra virgin olive oil
Freshly ground black pepper
125g pot Boursin Light (or regular if fats are of no concern!)
3 pieces sundried tomatoes, chopped
1 handful of basil chopped, (leave couple of sprigs whole, for decoration)
50g roquette (rocket)
A small amount of French dressing
Preheat oven to 200°C, gas mark 6. Drizzle the mushrooms with the oil and season with a little freshly ground black pepper. Place on a baking tray, stalk side up, and cook for 10 minutes, until the mushrooms are just tender.
Meanwhile, place the Boursin in a bowl and mix in the sundried tomatoes and basil. Divide the Boursin mixture between the mushrooms, leaving the stalk exposed. Return to the oven for 2-3 minutes to heat the filling.
Toss the roquette (rocket) in a little dressing. Remove the mushrooms from the oven once the filling has heated through, and garnish with basil. Serve immediately with the dressed roquette and slices of petit pain bread.