Preheat your oven to 180’C
Toss the onions and the courgettes in the oil and roast for half an hour, stirring half way through.
To make your mushrooms, remove the core from each one and roughly chop the stork.
Heat the oil in a frying pan and and gently fry the onion until soft.
Add the garlic and mushroom core for a minutes and then stir in the in the spinach. Once wilted and most of the excess moisture is removed from the pan turn off the heat and stir in the cheese and the paprika and season to taste.
Divide the mixture between your mushrooms and bake in the oven for 12-15 minute.
Once your veg is cooked, remove from the oven and toss together with the remaining salad mixture.
Plate up and then top with the stuffed mushrooms.