Portobello Mushroom Sandwiches

8 ounces butter, softened
4 sun-dried tomatoes, chopped
1 red chile, finely chopped
Garlic, finely chopped
A few sprigs fresh thyme leaves
Sea salt and freshly ground black pepper
4 large Portobello mushrooms
1/2 loaf ciabatta bread, heated until crust becomes crispy
2 tablespoons Dijon mustard
1 bunch watercress, picked and washed

Preheat the oven to 400 degrees

Mix the butter with the sun-dried tomatoes, chile, garlic, and thyme leaves. Season and spoon over each mushroom. Bake for 10 to 15 minutes, or until soft.

Cut the ciabatta into 8 slices and spread with the Dijon mustard. Lay the watercress over the mustard and top with the baked mushrooms. Cover with the other half of bread, press down firmly, and cut.