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    Mushrooms with Watercress, Leeks and Goat's Cheese

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    Mushrooms with Watercress, Leeks and Goat's Cheese

    Serves: 4

    Ingredients

    • 4 large portabella or flat mushrooms
    • 2tbsp olive oil
    • Large leek, thinly sliced
    • 25g butter
    • 2 x 100g bunches watercress, washed, trimmed and roughly chopped
    • Grated zest of a lemon
    • 175g Waitrose Chevre Blanc cheese
    • Salt and ground black pepper

    Method

    1. Place the mushrooms in an ovenproof dish, drizzle with olive oil and roast in a preheated oven 200ºC, gas mark 6 for 10 minutes.
    2. Sauté the leeks in the butter for 15 minutes until soft. Add the watercress and cook for 2 minutes until wilted.
    3. Remove from the heat and stir in the lemon zest, 115g of the cheese and seasoning. Divide the mixture between the mushrooms.
    4. Crumble the remaining cheese over the mushrooms and return to the oven for a further 20 minutes.

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