Vegan Cheesy Autumn Mushrooms

Steps to make Vegan Cheesy Autumn Mushrooms

1. Preheat the oven to 200°C fan bake. Place the mushrooms on a baking tray, and equally distribute the vegan butter, walnuts, thyme sprigs, and Angel Food Dairy-Free Cheddar or Mozzarella.

2. Place them in the oven and cook for 10 mins or until the cheese is melted and the mushrooms are nicely softened. Serve with rocket leaves.

Ingredients

• 4 large portobello mushrooms

• 100g of Angel Food Dairy-Free Cheddar or Mozzarella, crumbled

• 25g walnuts, toasted and chopped

• 4 thyme sprigs

• 1 knob of vegan butter, cut into small pieces

• 3 handfuls of rocket leaves, to serve