Instructions

1. Cut out the stalks of the mushroom, then chop them up.
2. Finely chop the onion, garlic and red pepper.
3. Heat some oil in a pan, then gently sauté the chopped veggies for 5-8 minutes.
4. Stir in the spices, then the chipotle paste, tomato purée and chopped tomatoes. Season with salt and pepper. Put the lid on and cook for 5 minutes. Add the vegan mince (this you might have to pre-fry, depending on the product) and the drained beans. Add a drop of water if it’s too thick (it shouldn’t be too soupy either), and cook for another 5-10 minutes. Turn off the heat, then let it cool.
5. Heat the oven to 180°C, and lightly grease a baking sheet.
6. Fill the mushrooms with the stuffing, then place them onto the baking sheet. You can scatter some grated cheese or vegan alternative on top, if you like.
7. Bake for 15 -20 minutes until golden.
8. Serve warm.