1tbspextra virgin, organic olive oil with a bit extra for brushing the mushrooms
1small organic onion, finely chopped
200gorganic spinach roughly chopped
4-5organic cherry tomatoes chopped
1handfulfinely chopped organic basil
For the Sauce
1tbspextra virgin olive oil
2tbspall-purpose organic flour
2/4cupsoy milk or other plant based milk
Pre-heat the oven to 400F/200C/180C fan assisted / gas mark 6
Remove the stalks from the mushrooms, brush them with a little bit of olive oil, salt & pepper and place the mushrooms, stalk side down, on a baking tray in the oven. Bake the mushrooms for 10 minutes until the water starts to drip out. Finely chop the stalks and set aside for later.
Make the Vegetable Filling
While the mushrooms are baking in the oven, prepare the stuffing by heating the olive oil in a medium-sized pan. On medium heat fry the onion, tomato, mushroom stalks and garlic until they soften. Once the onion has become translucent add the spinach and simmer until all the water evaporates completely then stir in the basil and remove from the pan and set aside. Season to taste.
Make the Creamy Sauce
In the same pan as making the filling add a tablespoon of olive oil and warm over medium heat. Then lower the heat, add the flour and combine, be careful not to burn the mixture. Once the flour and oil have created a thick mixture slowly add the milk and stir vigorously using a whisk. Let the sauce simmer until it becomes nice and thick, almost pasty.
Put it All Together
Stuff the mushrooms with equal amounts of the filling. Then top with the creamy sauce and lastly sprinkle with the breadcrumbs.
Bake in the oven for a further 15 minutes or until it becomes slightly golden.