What you need:

One Portobello mushroom per person

Our own fabulous, healthy home-made tomato sauce

Extra red peppers

Parsley (flat leaf or other, up to you)

Bread crumbs

Parmesan cheese – grated

Preheated oven to 200C

Casserole or other ovenproof dish

What you do:

Wash the mushrooms – carefully take out the stalk if you want (it makes it easier to fill the mushroom)

Chop the red peppers and put in the dish

Pour a good slosh of tomato sauce into the dish – enough to come at least half way up the mushrooms

Add the mushrooms

Pop in the oven for about 20 minutes – check to see if the mushrooms are tender with a  sharp knife

If tender, sprinkle the breadcrumbs into the cup of the mushrooms as well as the cheese

Sprinkle the parsley over the mushrooms

Pop back in the oven for about 10 minutes – check to see the cheese has melted and is gently bubbling – if so: that’s it.  Time to eat.

Serve with plain rice or toast and butter