Created by ImPat on May 17, 2017
Step 1: Preheat oven to 280C/160C fan forced.
Step 2: Grease a large ovenproof dish.
Step 3: Remove stalks from mushrooms, finely chop and reserve.
Step 4: Arrange mushrooms cup side up in prepared dish and drizzle with oil and bake for 20 minutes or until tender.
Step 5: Meanwhile, heat the extra oil in a large frying pan over moderate heat and add onion and garlic and cook and stir for 2 minutes or until soft.
Step 6: Stir in reserved chopped stalks and ground coriander and cook and stir for 30 seconds or until fragrant and then add cauliflower, chickpeas and harissa and cook and stir for 4 minutes or until cauliflower is almost tender.
Step 7: Drain cooking liquid from mushrooms into cauliflower mixture and add tomatoes and bring to the boil and then reduce heat and simmer for 5 minutes or until mixture thickens slightly and remove from heat and stir in spinach.
Step 8: Spoon chickpea mixture into mushroom cups and serve topped with yoghurt and coriander leaves.