Ingredients
For the Mushrooms
- 400g pack of white closed-cup mushrooms
- 200g butter beans
- 100g cream cheese (vegan optional)
- Handful of freshly chopped chives
- 50g grated cheese
For the Soup
- 4 cloves garlic, minced
- 1 red onion, finely diced
- 200g roasted jarred peppers
- 2 tbsp butter
- 3 tbsp finely chopped sun-dried tomatoes
- 400 ml veg stock
- 200ml cream (vegan optional)
- 100g spinach
Herbs
- 1 tbsp smoked paprika
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- Large pinch of salt & pepper
- 1 tbsp cornflour to make a slurry
- 2 bay leaves
Method
- For the mushrooms: Preheat the oven to 180ºC fan
- Prepare the filling by blitzing the ingredients together in a food processor, then scoop into the closed cup mushrooms before adding to a baking tray and roasting for around 25 minutes
- For the soup: Add the butter to a pot on a low heat, add the minced garlic cloves, sun-dried tomatoes and pepper to the pan along with all of the spices and fry off for 7-8 minutes
- Once everything has fried off, pour in the vegetable stock, give a stir, then reduce the heat right down before adding in the chopped spinach
- Once the spinach has wilted, turn the heat right down and add the cream and stir together; taste test, adding more seasoning/herbs if needed
- Serve up, topping with the deliciously baked mushrooms, which should now be bubbling away. Enjoy!