Creamy Spinach + Leek Stuffed Mushrooms

Whenever I have portobello or flat mushrooms on hand I always seem to go to my default recipe- marinated in a sweet balsamic dresssing, grilled, and then served any of a number of ways: sliced into chunky strips strewn over a salad,  squished between a bun with lots of toppings… When I’ve found a recipe I love I get it into my head that nothing else I make with that ingredient will be as good and so I stick to the tried and tested.

I was definitely proven wrong today. I pushed myself to try something new and I may just have knocked my old fave off the top-spot!

These beauties really have that “umami” flavour and although rich-tasting they are pretty darn healthy too. I’d very happily eat a couple of them simply accompanied with some crusty bread for a satisfying lunch, light dinner, or even for breakfast.

I used coconut milk for the creaminess here and the coconut flavour wasn’t too strong for me when combined with plenty of garlic, earthy leeks and spinach as well as a good dose of nutritional yeast, but if you’re not a fan then you could swap in any other non-dairy cream (soy, coconut etc- there are various available commercially these days). A hint of nutmeg rounds these out nicely, but again you might prefer to go with a dash of cayenne instead for a slightly different background note.

Pictured below I served them with sweet potato chunks, roasted until the edges turn caramel-crisp and some delicately seasoned beluga lentils.

Creamy Spinach + Leek Stuffed Mushrooms:

3-4 Large Flat/Portobello Mushrooms
1 Leek, diced
3 Cloves garlic, minced
Few grinds nutmeg and/or cayenne
Several handfuls spinach
1/2C Coconut milk/non-dairy cream
2T Nutritional yeast
salt + pepper, olive oil

Preheat your oven to 180C/350F

Prepare your mushrooms- either wipe with a damp cloth or peel and de-stalk, brush with olive oil, sprinkle with a little salt and pepper and lay them on a baking sheet.

Sauté leeks over medium heat for 5 minutes until softening nicely, add minced garlic and cook for a further couple of minutes. Add your spinach (be generous as it will shrink down a lot) and spices of choice and cook until wilted. Pour over coconut milk, warm through and season.

Spoon creamy filling onto your prepared mushroom caps and sprinkle with nutritional yeast. Bake 20-30 minutes until turning golden.

Enjoy!

What about you, do you stick to your tried and tested with certain ingredients, or are you open to trying new ideas?