Makes 4 – Preferably Served Over Seasoned Rice Noodles
4 Large Portobello Mushrooms
1 Jar of Pesto Sauce
1 Cup of Vegan Shredded Cheese (Mozzarella or Cheddar)
1 Cup of “Beef” Plant Protein
Montreal Steak Seasoning
Cayenne Pepper
In a deep lidded pan, evenly coat the bottom with sunflower oil (or oil of choice) and two tablespoons of pesto sauce – slowly sautéing together on low heat.
When oil and pesto is evenly simmered, place mushroom in pan – tops facing down. Then add an even amount of the “beef” plant protein, vegan cheese and generous amount of Montreal steak seasoning & preferred cayenne pepper on mushroom caps.
Fit lid over pan & cook for 10 – 15 minutes on low-medium heat.
Serve over rice noodles or your choice. Don’t forget to use the pan sauce mixture to top off the mushrooms!
Serve & Enjoy!
