Ingredients (4 Servings):

4 Large Mushrooms
1 tbsp Olive Oil
2 tbsp Wyldsson Chilli & Smoked Paprika Nut Butter
1 tbsp Natural Yogurt
1 tsp Balsamic
1/2 tin chopped tomatoes
1 tbsp lemon juice
1 clove garlic
1 small red onion, finely chopped
Grated Cheese (Optional)
Salt & Pepper
 

 
Method:
 
1. Preheat oven to 220c / gas mark 6 / fan 180c. Wash the mushrooms, and remove stems. Arrange the mushrooms gill side up in an oven dish, and cover with the onion. Drizzle with olive oil, salt & pepper and roast for 10-15 mins.
 
2. Meanwhile, blend the garlic, and add the nut butter, mushroom stems, yogurt, balsamic, chopped tomatoes, lemon and pinch of salt. Pulse, but not too much – want some texture.
 
3. Pour the tomato sauce over the mushrooms and bake for a further 15 mins until hot and bubbling. Optional: top with Wyldsson Chilli Picante ProMix and grated cheese and bake until cheese is bubbling and nuts are toasty.
 
4. Season with salt and pepper and serve with rice or quinoa.
 

 
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