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Stuffed Mushrooms- dairy free super greens recipe – – large portobello mushrooms, leek, young spinach leaves, garlic, nutmeg, cayenne pepper (or to taste), coconut milk, nutritional yeast, coconut oil (melted), salt and pepper, Pre heat oven to 180°C/350°F; Clean the mushrooms and remove the stalks. ; Wash the spinach, the mushroom stalks and the leek; Finely chop the leek and fry in 2 tbspns coconut oil until it starts to translucent. ; Press the garlic through a garlic press into the pan with the leeks and allow to cook for 2 minutes.; Add the mushroom stalks and the spinach and the nutmeg and cayenne pepper to the pan and allow spinach to wilt down- about 2 minutes.; Add the coconut milk to the pan, season with salt and pepper and set aside.; Wipe the outside of each mushroom with coconut oil and place on a baking sheet. Stuff the centre with the spinach leek filling and top with some nutritional yeast.; Bake for 25 minutes.; Serve with quinoa grain and some fresh herbs.; –