Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce

Portobello mushrooms

large egg

plain ((all-purpose) flour (replace with gluten free flour blend if needed))

salt

freshly ground black pepper

dried oregano

dried thyme

dried paprika

garlic salt

olive oil

fresh baby spinach

soft goats cheese (use a vegetarian version if required)

parmesan cheese (grated (use a vegetarian hard cheese if required, as parmesan isn't vegetarian))

olive oil

brown onion (peeled and sliced)

garlic (peeled and minced)

dried oregano

paprika

sun dried tomatoes (I like the bright red one from the deli counter)

red bell pepper (de-seeded and sliced)

medium courgette (zucchini chopped into chunks)

white wine

vegetable stock

salt and pepper

double (heavy) cream

parmesan cheese (grated (use a vegetarian hard cheese if required, as parmesan isn't vegetarian))

fresh baby spinach

chopped parsley