• Soak the cashews for 2hrs or overnight. When done, drain and set aside.
• When the cashews are ready, take the falafels out of the freezer to defrost.
• Preheat the oven to 200C/fan 180C/gas 6.
• Remove the stems from the portobello mushrooms. Reserve the stems for later. Brush the mushrooms with olive oil. Place them on an oven tray and cook for 10 minutes in the oven.

TO MAKE THE CASHEW CREAM:

• Whizz together in a blender the drained cashews, water, lemon juice, mustard, and nutritional yeast. Blend until smooth. Season to taste with salt and pepper.

TO MAKE THE TAHINI DRESSING:

• Whisk together tahini, yoghurt, lemon, cumin, and crushed garlic clove. Add water to get your desired consistency. Season to taste with maple syrup and salt.
• Heat some olive oil in a frying pan. Add finely chopped red onion and crushed garlic. Fry gently until soft. Add finely chopped spinach, chopped reserved mushroom stems and Italian seasoning. Cook until the spinach is wilted. Add chopped sundried tomatoes and cashew cream. Stir together until well blended. Set aside.
• When the mushrooms are done, remove the tray from the oven. Share the spinach filling evenly between the four mushrooms. Cut falafels in quarters and arrange on top of each mushroom. If you have any falafels left, put them on the tray to have on the side.
• Place the oven tray back in the oven and cook for another 10 minutes in the oven.
• Serve the stuffed mushrooms straight away on a bed of salad leaves with some extra falafels on the side and a generous drizzle of tahini dressing on top.