What you'll need:
1 Brown onion - Diced
3 cloves garlic - finely chopped
1 400g tin of diced tomatoes
2 tsp tomato paste
250 g chopped spinach - defrosted and drained if frozen
4 large flat field mushrooms
Vegan cream cheese (or mozarella if your making a vegetarian version)
Basil
Tarragon
Salt
Pepper
Using a large shallow pan fry your onion and garlic for 2 minutes until fragrant, add tomatoes and tomato paste, salt, pepper and herbs to taste and simmer with a lid on for 10 minutes stirring occasionally.
Meanwhile cut the stems off your mushrooms and fry on a low heat until just cooked.
Place your mushrooms, cup side up in your tomato mixture and cook for another 5 minutes with a lid on. Split up your spinach and place in mushroom caps, then take a few teaspoonfulls of cheese, flatten it slightly and place it on top of the spinach till the spinach is mostly covered.
Turn your pan to a low heat and cover continue cooking until cheese is melted and spinach is warmed through.
Serve with garlic bread
