Field Mushrooms baked with and Spinach

I’d quite happily just eat the vegi’s on Christmas day, if I wanted a meat free dinner. Here is a simple trick, take a couple of large field mushrooms, remove the stalks and sandwich a good dollop of cashew and spinach stuffing between them. Brush your mushroom sandwich with a little . Bake the stuffed mushrooms with their delicious nutty centre at 180° for 30 minutes. The filling recipe below makes a fab loaf bake- so I’ve also described how you can bake it in this style.

Christmas cashew and spinach

200g fresh spinach leaves 250g unsalted mixed nuts 25g unsalted cashew nuts ½ finely chopped 1 carrot grated 200g canned tomatoes, drained and chopped 50g sundried tomatoes in olive oil, roughly chopped 1 free range egg, beaten 100g gruyere , finely grated ½ tsp dried sage ½ tsp finely chopped fresh mint ½ tbsp freshly chopped curly parsley 1 clove, crushed 1 tsp vegetable stock concentrate Sea salt flakes Freshly ground pepper A knob of , for greasing tin.

Preheat the oven to 180°C. Blanch the spinach in boiling water, then drain it well and squeeze out all the water. Chop the spinach finely and set. Put the mixed nuts and in a food processor and pulse until finely chopped, but take care not to reduce them to powder.

Tip the nuts into a large mixing bowl and add the onion, carrot, tinned and sundried tomatoes, egg, cheese, sage, mint, parsley, spinach, garlic, stock and , then mix everything together well. Grease a loaf tin with butter and pour in the mixture. Cut a piece of greaseproof to fit the loaf tin. Grease it and lay it over the top to stop the mixture burning. Bake in the preheated oven for about an hour until the roast is cooked through. Turn it out onto a plate for slicing.