Cheesy Wild Mushrooms and Seitan

This is recipe is modified from a recipe using breaded chicken. I'll frequently cook both the chicken and vegetarian versions to satisfy both vegetarians and non-veg. 


Ingredients:
3 cups mixed, wild mushrooms, sliced
8 oz seitan, thickly sliced
1 egg, beaten
1/3 cup nutritional yeast
2 tablespoons pumpkin seed oil
2 1/2 cups of grated mozzarella and Parmesan cheese
3/4 cup vegetarian broth

Directions:
Preheat oven to 350 degrees F (175 degrees C).

Place half of the mushrooms in a 9x13 inch pan. Dip seitan into beaten egg, then roll in the nutritional yeast.
Heat the pumpkin seed oil in a skillet. Brown both sides of the seitan.
Place chicken on top of mushrooms, arrange remaining mushrooms on seitan, and top with cheese. Add vegetable broth to pan.

Bake in preheated oven for 20 to 25 minutes, or until top layer of cheese is melted and crispy.