Vegan Pesto Portobello Mushroom Delight

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!

 

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