This weeknight wonder takes just minutes of prep and will impress your family and friends with its creativity.
4 large Portobello mushrooms, stems removed (save these for other dishes)
150ml (½ cup plus 2 tbsp) homemade cheesy pesto sauce (recipe below), or shop-bought vegan pesto
230g (1½ cups) vegan chicken strips/chunks, such as Gardein or Tofurky
1 red bell pepper, finely chopped
175g (1½ cups) vegan mozzarella
cheese, such as Violife, grated or sliced
1 Preheat the oven to 190°C/Gas Mark 5. Grease a 23x33cm (9x13in) baking dish.
2 Using a pastry brush, paint the outside (top) of the Portobello mushrooms with a bit of the pesto. Place them in the prepared baking dish.
3 If using chicken strips or breasts, cut into 1.25cm (½in) chunks. In a medium bowl, combine the chicken, red bell pepper, and the remaining pesto. Mix well. Fill the mushrooms with this mixture.
4 Top each mushroom with the cheese. Cover loosely with aluminium foil. Bake for about 20 minutes, then remove the foil and continue to bake for another 5-10 minutes, until the cheese is melted, the mushrooms are browned and juicy looking, and the inside is nice and hot.