Heat mushrooms in a pan to roast. In a large pan, add sliced mushrooms and cook on medium heat for 5-6 minutes, stirring frequently, until they become tender (see image 2)

Once cooked the mushrooms will become tender and soften. You will notice the mushrooms softening and releasing their moisture.

Add butter, garlic and red chillies and stir to combine and cook for a minute.

Add balsamic vinegar stir and cook for another minute. Once cooked, transfer mushrooms into a bowl and set aside.

Heat a teaspoon of oil into the same pan and add the onions and peppers.

Cook on medium heat for 4-5 minutes, or until roasted, stirring frequently.

Once roasted, remove from heat and set aside.

In a large serving dish, start by layering the dish with a large spoon of tomato sauce at the bottom.

Sprinkle a handful of grated/shredded cheddar and mozzarella cheese

Add a layer of rice – enough so you can cover the tomato sauce and cheese.

Add a layer of stir-fried mushrooms on top of the rice.

Sprinkle with more cheese.

Add another layer of rice to cover the cheesy mushrooms

Repeat again by topping with more tomato sauce and then another layer of rice (you can use a spoon to spread the sauce over the rice). Sprinkle more cheese and another layer of rice.

Add the roasted peppers and onions and spread over the rice, sprinkle a final helping of cheese and a pinch of dried oregano. Place in an oven, grill or air-fryer and grill for 2-3 minutes, to allow the cheese to melt into the layers. Serve and enjoy!