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Vegan Stuffed Mushrooms

These Vegan Stuffed Mushrooms are a fabulous side dish or appetizer for any occasion. This is a simple and savory recipe that’s a snap to assemble and a real crowd-pleaser dish.

white plate with stuffed mushroom caps

Vegan appetizers that really catch people’s attention can sometimes be hard to find, but these delicious portobello stuffed mushrooms are perfect for any kind of entertaining you may be doing.

overhead of stuffed mushrooms on wood board

Vegan stuffed mushrooms are…

  • Perfect for appetizers for parties and social gatherings
  • Make a great side dish or even light main dish
  • Have a cashew-based spinach dip with white bean substituion option for nut-free folks
  • Are a beautiful table display
  • Full of fiber and protein
bright blue and white plate with stuffed mushrooms

How to make stuffed mushrooms

If you’ve ever wished for a spinach stuffed mushroom recipe that would be perfect for the holidays or just entertaining, you’re in luck. This simple little mushroom appetizer is sure to please every mushroom lover in the crowd. The secret ingredient is the stuffing!

Preheat oven to 350°F then wash and remove stems from mushrooms. Place on a baking sheet. I line mine with parchment paper to make clean up easy.

Bake the mushrooms for approximately 10 minutes or less. I like to use baby portobello mushrooms but button mushrooms also do well in this recipe.

mushroom caps on baking sheet

How to get the moisture out before stuffing

If you’ve ever baked mushrooms before, you know they can be very watery once cooked. This is because they have high water content, but there is an easy way to get rid of it before adding the stuffing for this recipe.

Remove the cooked mushrooms from the oven and use a paper towel to blot any excess juices from inside each one. Leave oven on and set mushrooms to the side while making the stuffing.

Making the spinach stuffing with cashews or white beans

The spinach stuffing is made with raw cashews or even white beans for those avoiding nuts. I used to always make this with cashews, but I’ve found that it still tastes great with a fraction of the fat when white beans are used in place of the nuts. Sometimes, I even use a mixture of cashews and beans.

cashews soaking in water and bowl of beans with labels

If you decide to try it with white beans, cannellini or northern beans are great options. Chickpeas, though white, are very dense and don’t do well as used as a creamy base in my experience.

Some folks like to soak their cashews in warm water for about 30 minutes before using them in creams, but rarely do this because my Vitamix blender is so powerful that it gets them nice and creamy without soaking.

vitamix blender with cashew sauce

In a blender or food processor, add the cashews or cooked white beans, plant milk, homemade mayo, garlic cloves, lemon juice, ground mustard, salt & pepper. Blend until a smooth consistency is achieved.

Add in the drained artichoke hearts and blend for just a few more seconds. I like to leave little chunks in mine to add texture.

vitamix filled with cashew cream

Pour the cashew or white bean mixture into a mixing bowl and add the thawed and drained spinach. Note of caution here. You want to make sure that the spinach is thoroughly drained before adding it to the cream.

To thaw the frozen spinach, place it on paper towels and microwave for approximately 1-2 minutes. Then wrap paper towels around and squeeze over the sink to drain excess liquid. This is the best method I have found.

glass mixing bowl with cashew sauce and spinach

Stir to incorporate the spinach into the cream well. This will take a good bit of stirring to break the spinach up into the mixture.

Spoon the spinach cashew mixture into each mushroom cap. Place back into the oven to cook for approximately 5-10 more minutes. Remove and serve warm.

Any of this spinach cream that is left over is a terrific dip for fresh veggies and pita bread!

overhead photo of white platter with spinach stuffed mushrooms

*Originally published May 2016.

air fryer with stuffed mushroom caps

Variations & serving suggestions

  • Air Fryer Stuffed Mushrooms– Another great cooking option is to use an air fryer instead of an oven. One advantage is that it cooks a little faster and doesn’t heat up the kitchen. Set to 350°F for 5 minutes to precook the mushrooms and another 5 minutes once they are stuffed.
  • Rice Stuffing– If you prefer rice stuffing, try my Wild Rice Recipe that is terrific as a substitute for the spinach stuffing.
  • Mixing it up-Personally, I love the cashew texture and flavor but not the fat, so oftentimes, I’ll use a mixture of 1/4 cup white beans and 1/4 cup cashews to get the best of both worlds.
  • Make ahead– These can be made ahead of time and refrigerated. However, I would wait to cook the last 5-10 minutes until right before serving them.
wood cutting board with stuffed portobello mushrooms

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white plate with stuffed mushroom caps

Vegan Stuffed Mushrooms

Yield: 5 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

These Vegan Stuffed Mushrooms are a fabulous side dish or appetizer for any occasion. This is a simple and savory recipe that's a snap to assemble and a real crowd-pleaser dish.

Ingredients

  • 15-20 medium mushrooms
  • 1/2 cup cashews (or 3/4 cup cooked white beans, drained & rinsed)
  • 1 tablespoon plant milk
  • 1/2 cup low-fat eggless mayo
  • 1 tablespoon lemon juice
  • 2 garlic cloves
  • 1/4 teaspoon ground mustard
  • 3/4 teaspoon sea salt
  • black pepper, to taste
  • 1 (15 oz can) Artichoke hearts, drained
  • 1.5 cups frozen, thawed spinach, (or 2 cups, tightly packed fresh spinach)

Instructions

  1. Preheat oven to 350°F then wash and remove stems from mushrooms. Place on a baking sheet. I line mine with parchment paper to make clean up easy.
  2. Bake the mushrooms for approximately 10 minutes or less. I like to use baby portobello mushrooms but button mushrooms also do well in this recipe.
  3. Remove the cooked mushrooms from the oven and use a paper towel to blot any excess juices from inside each one. Leave oven on and set mushrooms to the side while making the stuffing.
  4. The spinach stuffing is made with raw cashews or even white beans for those avoiding nuts. If you decide to try it with white beans, cannellini or northern beans are great options. Chickpeas, though white, are very dense and don’t do well as used as a creamy base in my experience.
  5. Some folks like to soak their cashews in warm water for about 30 minutes before using them in creams, but rarely do this because my Vitamix blender is so powerful that it gets them nice and creamy without soaking.
  6. In a blender or food processor, add the cashews or cooked white beans, plant milk, homemade mayo, garlic cloves, lemon juice, ground mustard, salt & pepper. Blend until a smooth consistency is achieved.
  7. Add in the drained artichoke hearts and blend for just a few more seconds. I like to leave little chunks in mine to add texture.
  8. Pour the cashew or white bean mixture into a mixing bowl and add the thawed and drained spinach. Note of caution here. You want to make sure that the spinach is thoroughly drained before adding it to the cream.
  9. Stir to incorporate the spinach into the cream well. This will take a good bit of stirring to break the spinach up into the mixture.
  10. Spoon the spinach cashew mixture into each mushroom cap. Place back into the oven to cook for approximately 5-10 more minutes. Remove and serve warm.
  11. Any of this spinach cream that is left over is a terrific dip for fresh veggies and pita bread!

Notes

Variations & serving suggestions

  • Air Fryer Stuffed Mushrooms- Another great cooking option is to use an air fryer instead of an oven. One advantage is that it cooks a little faster and doesn't heat up the kitchen. Set to 350°F for 5 minutes to precook the mushrooms and another 5 minutes once they are stuffed.
  • Rice Stuffing- If you prefer rice stuffing, try my Wild Rice Recipe that is terrific as a substitute for spinach stuffing.
  • Mixing it up-Personally, I love the cashew texture and flavor but not the fat, so oftentimes, I'll use a mixture of 1/4 cup white beans and 1/4 cup cashews to get the best of both worlds.
  • Make-ahead- These can be made ahead of time and refrigerated. However, I would wait to cook the last 5-10 minutes until right before serving them.

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Nutrition Information:
Yield: 5
Amount Per Serving: Calories: 265Total Fat: 7gCarbohydrates: 32gFiber: 11gProtein: 14.5g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

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stuffed mushroom photo collage for pinterest

Dorothy

Thursday 25th of March 2021

Hi Terri - I made these today, following the recipe exactly, but the stuffing was very liquid-y/watery. It is definitely not chunky like the photos. I’m wondering if the amount of almond milk is accurate. Should it be less? Please advise! As always, thanks for providing all these great WFPB recipes!

Terri Edwards

Thursday 25th of March 2021

Hi Dorothy- It's been awhile since I made this, but I do think reducing the almond milk would help. A couple of other things that are important are to precook the mushrooms for 10-minutes and blot out the excess water and also making sure the frozen defrosted spinach is squeezed completely dry of any excess water. The best way to handle the spinach is to place it in paper towels and squeeze it over a sink or bowl. Hope this helps.

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