Stuffed portobello mushrooms

I think mushrooms are great for vegans and meat eaters alike because of their meaty texture. All without the cruelty

Prep time: 1 hour  Cook time: 15 minutes  Yield: 4 - 6 servings

Ingredients:

6 Portobello mushrooms

Vegan creme cheese

Vegan cheese to top (optional)

Method:

1. Wash your mushrooms and leave to drain for an hour or so.

2. Then place them upside down into a pre-heated oven at 200C for 5 minutes to dry out any excess water

3. Take them out and turn over then fill with your favourite vegan cream cheese (I used Sainsbury's Free From Garlic & Herb Soft Cheese) Then for extra indulgience top it with an extra cheese of your choice (I used Cicioni but you can use any cheese you prefer)

4.  Place it back into the oven for a further 10 minutes

And voila, you get these cheesy creamy beauties