Pre-heat oven to 200 degrees celsius/350 degrees fahrenheit.
Peel the mushrooms and remove stalks. Rub each with extra virgin olive oil and sprinkle with salt and pepper
Finely chop the leek. Heat a little oil in a pan and gently fry the leek until soft. Mince the garlic and add to pan along with the garlic puree (if using – recommended) and gently infuse for several minutes before adding the spinach.
Generously grate the nutmeg over the spinach and sprinkle over the cayenne. Season and wilt.
Add the coconut milk, gently heat through, season and set aside.
Fill each mushroom with the spinach filling and top with nutritional yeast. Bake for 25-30 mins depending on your oven. Serve immediately.