Directions

1Place the mushroom caps, gill side up, on a lined baking tray. Lightly brush them with Nuttelex. Sprinkle mushrooms with salt and pepper to taste.

2Bake the mushrooms for 15 minutes in a preheated oven at 190°C.

3Heat 1 tbsp Nuttelex in a pan over medium-high heat.

4Add the onions, garlic and sauté for about 15 seconds till fragrant. Add eggplant, bell pepper, tomato, zucchini, thyme, salt and cayenne pepper to taste. Cook for 3 minutes or until the vegetables are almost tender. Stir in red wine vinegar and cook for 1 minute. Remove the pan from the heat. Fill each mushroom with 1 tbsp of vegetables mixture, sprinkle on top with some vegan cheese and pine nuts.

5Bake the mushrooms for 5 minutes or until the vegan cheese turns golden brown.

6Garnish with parsley and serve.