4 portobello mushrooms
several handfuls of fresh spinach
3 garlic cloves plus 1 tsp garlic puree
generous grating of nutmeg
1/4 tsp of cayenne pepper
1/2 cup coconut milk
1/4 cup nutritional yeast
extra virgin olive oil
salt and pepper
Preheat the oven to 350 degrees. Remove mushroom stalks and rub mushrooms with oil. Sprinkle with salt and pepper.
Finely chop the leek. Heat a little olive oil in a pan and sauté leek until soft. Add garlic and stir until fragrant.
Add the spinach, nutmeg and cayenne pepper. Add the coconut milk and cook for a few minutes.
Fill each mushroom then top with nutritional yeast. Bake for 25 - 30 minutes.