| 8 large field mushrooms | Stems removed |
| 8 sprigs lemon thyme | |
| 1 cup white wine | |
| 100 g goat’s cheese | |
| 4 spring onions | Finely sliced |
| 1 Tbspn basil | Chopped |
| 1 Tbspn extra virgin olive oil | |
| 2 Tspns balsamic vinegar | |
| 1 bunch watercress | Washed and trimmed |
- Preheat oven to 180°C.
- Place mushrooms, underside up, in a baking dish. Add thyme, pour over wine and lightly season.
- Cover with foil and bake for 15 minutes.
- In a bowl, mix goat’s cheese, spring onion, basil and 1 teaspoon of the oil. Spoon mixture evenly onto mushrooms, then bake for a further 10 minutes.
- Mix together balsamic vinegar and remaining oil. Serve mushrooms with a salad of watercress and balsamic dressing.