Pre-heat the oven to 200°c. Line a baking tray with baking paper.

If you need to make your own breadcrumbs, start by blitzing up the bread in a blender until it has broken down into small crumbs (discard any big lumps that won't blend). Take roughly 3 Tbsp of the breadcrumbs out and set to one side to use on the topping later, leaving about the same amount in the filling.

First remove the garlic skins and the tip of the chilli, then add the rest of the filling ingredients into the blender with the breadcrumbs. Add a pinch of salt and pepper and then blend until smooth.

If the mushrooms are a little shabby, peel them if necessary or give them a little wipe, then pull out the stalk so that the mushroom is more of a cup. You can then chuck these stalks into the blender and blend them up with the filling (no waste here!).

Place the mushrooms on a baking tray with a small drizzle of olive oil and season with salt and pepper, cook them in the oven for 8-10 mins. Take the pastry out of the fridge to come to room temperature.

Once the mushrooms have cooked a little, take them out and leave them to cool whilst you prep the pastry. (This is important so the pastry sticks to them easier).

Cut the pastry into 4 large squares and 8 thin strips to use as handles (see pictures for a reference). Once the mushrooms are cool, divide the filling between them all and then top with breadcrumbs and a squeeze of lemon juice.

Place each mushroom into the middle of a pastry square, pinch the sides and fold in the corners so that the pastry is hugging the mushroom (it doesn't matter if it's not super neat). Use 2 strips of pastry to make a cross over each mushroom pinch the ends slightly so that it sticks to the bottom pastry. Brush with a little plant based milk, place on the baking tray and bake in the oven for around 20 minutes until golden brown.

We recommend serving the mushroom baskets up with oven roasted veggies or a crispy salad and potatoes.