Preheat oven to 180℃ and line a baking tray with baking paper. Remove stalks from the mushrooms and set aside. Place mushrooms, gill-side facing up on the baking tray.
Roughly chop the mushroom stalks and baby spinach. Place in a small saucepan with ¼ cup water. Cover with a lid and cook over medium heat for 2-3 minutes. Strain any excess liquid and set aside to cool slightly.
In the meantime, combine the cheese and craisins in a food processor and pulse until combined.
Divide the spinach mixture evenly between each mushroom. Crumble cranberry cheese on top then finish with ½ tbsp cranberry sauce. Season with salt and pepper.
Bake for 15 minutes or until the mushrooms are cooked through and the cheese has melted. Top with pistachio kernels and serve with salad greens.
Servings 0