STUFFED MUSHROOMS WITH HERBED MUSHROOM GRAVY

SERVES 4 Provides: Beans, greens, other veg, flaxseeds, nuts and seeds, herbs and spices.

4 large portobello mushroom caps, stems removed

2 spring onions, coarsely chopped

2 garlic cloves, minced

675g spinach leaves

1 x 425g carton salt-free chickpeas, drained and rinsed

2 tbsp tahini

2 tbsp nutritional yeast (or yeast flakes)*

2 tbsp white miso paste

1 tsp blended, peeled lemon (see Weekend, p50)

½ tsp onion powder

½ tsp smoked paprika

Ground black pepper

25g 100% wholegrain breadcrumbs

2 tbsp ground flaxseeds (or linseeds)

2 shallots, finely minced

200g chopped, assorted fresh mushrooms

360ml vegetable broth/stock

1 tsp dried thyme

½ tsp dried sage

2 tbsp chopped fresh parsley PREHEAT the oven to 200c/gas 6. Arrange the mushroom caps, stem side down, in a large baking dish with 60ml of water and bake for 10 minutes to soften. While they bake, make the stuffing: In a food processor, combine spring onions, garlic, spinach and chickpeas and process until finely minced. Add tahini, nutritional yeast, half the miso, and the lemon, onion powder, paprika and black pepper to taste. Pulse to combine. Add breadcrumbs and flaxseeds and pulse again — but retain some texture in the chickpeas. Flip the baked mushrooms and spoon the stuffing into the mushroom caps, gently pressing it in. Bake for 20 minutes, or until mushrooms are tender and stuffing is hot. Meanwhile, make the gravy: Heat 2 tbsp of water in a pan on a medium heat. Add shallots and cook until soft, about 3 minutes. Add the chopped mushrooms and cook for 2 to 3 minutes to soften. Stir in the veg broth, remaining miso, thyme, sage and black pepper to taste. Bring to a boil, then reduce heat to low and simmer for 5 minutes. Transfer it to a blender or food processor and blend till smooth. Serve hot with gravy spooned over it, sprinkled with parsley. *I recommend that people with Crohn’s disease or the skin condition hidradenitis suppurativa avoid nutritional yeast.