Stuffed portobello mushrooms with vegan feta

Prepare the rice according to the package directions. Grate the orange peel and squeeze the orange. Heat some oil in a frying pan and fry the onion until translucent. Add the Chicken Style Pieces. Spoon in the portobello and 1 tablespoon Italian herbs and orange zest and fry the bars on high heat for 4-6 minutes until brown and cooked. Add a little salt and black pepper. Roast the pine nuts. Put the rice and tomatoes into the portobello mixture and cook for a further 3-4 minutes. Pour in the orange juice and heat for another 2 minutes. Sprinkle with the vegan feta, roasted pine nuts and the rest of the Italian herbs.