4 large Portobello mushrooms, cleaned, stalks removed
1 small bunch fresh basil
2 cloves garlic, peeled, crushed
1 tbsp finely chopped fresh flatleaf parsley
1 bunch wild rocket
1 bunch watercress
balsamic vinegar
salt and freshly ground black pepper
2 tbsp olive oil
olive oil
4 x 1cm/½in thick rounds mature goats' cheese