Goats' cheese stuffed mushroom with polenta and rocket recipe

There's nothing better than juicy mushrooms oozing with cheese. The grilled polenta turn this into a filling but healthy main meal.

Ingredients

• 4tbsp garlic olive oil
• 8 large flat mushrooms
• 75g drained Pepperdew Sweet Piquante Peppers, roughly chopped
• 2tbsp chopped fresh oregano
• 200g goats' cheese, cut into chunks
• 500g pack ready-made polenta, sliced
• 50g bag rocket leaves

Method

1. Drizzle the olive oil over the mushrooms and season well. Preheat the grill to medium and grill the mushrooms for 5-8 mins until tender. Scatter the sweet peppers and fresh oregano inside the mushroom cup and top with chunks of goats' cheese.
2. Return to the grill for 2-3 mins or until the cheese begins to melt. Meanwhile, grill or griddle the polenta slices on both sides for 5 mins until lightly charred.
3. To serve, pile the rocket leaves on top of a couple of polenta slices, season and top with the hot mushrooms.