This recipe was developed by Luba Pavia (@cook.vegetarian) using our delicious Portobello Mushrooms.

Ingredients:

6 large Portobello mushrooms

1 cup cherry tomatoes, sliced

1 cup cherry bocconcini, sliced (use dairy-free mozzarella cheese, if vegan)

For the Pesto:

2 cups loosely packed basil leaves

1 green pepper, chopped

2 tablespoons pine nuts

3 tablespoons extra-virgin olive oil

1 tablespoon nutritional yeast

Salt and pepper, to taste

Fresh basil leaves, for garnishing

Method:

1. Preheat oven to 180°C. Remove stems from the mushroom caps. You can chop them up and place back in the mushroom caps. Place mushrooms on a baking tray with a wire rack and brush the caps and rims with olive oil. Bake for 15 minutes.

2. Make the pesto. Place basil, peppers, pine nuts, oil and nutritional yeast into a food processor and process until smooth, adding more oil if needed. Adjust seasonings to taste and set aside.

3. Take out the tray, don`t switch the heat off. Top with tomato slices and cheese. Pop the tray back in the oven and bake for another 10 minutes. Serve warm, topped with pesto and garnished with fresh basil leaves. Enjoy!