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Vegan Stuffed Mushrooms

These vegan stuffed mushrooms are a fabulous appetizer for any occasion, and this dairy-free version is a no-fail crowd favorite! It’s a simple and savory recipe that’s a snap to assemble.

Vegan Stuffed Mushrooms

I love these vegan stuffed mushrooms because they’re…

  • Perfect for appetizers or even a main dish
  • Loaded with veggies
  • Full of flavor
  • Creamy
  • Beautiful
  • Delicious

Making the stuffing or filling

A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.

The stuffing is made with white beans, artichoke hearts, spinach, and spices. I normally use either northern beans or cannellini which are white kidney beans.

I used to make this with raw cashews, but I’ve found that it tastes great with a fraction of the fat when white beans are used in place of the nuts.

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

mushrooms on baking sheet

Bake mushrooms for approximately 10 minutes or less. Remove from 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.

In blender or food processor, add next 8 of the first ingredients: beans (or raw cashews-no soaking required), almond milk, mayo, lemon juice, garlic, salt, pepper, and ground mustard. Blend until very smooth. This will take a little longer if you’re using cashews.

To thaw frozen spinach, place on a thick stack of paper towels and microwave for approximately 1-2 minutes. Then wrap paper towels around and squeeze over the sink to drain excess liquid.

Add artichokes and spinach, and blend for just a few seconds. May have to add a little more almond milk if it’s too thick for blender. I like my dip with a thick and chunky texture, so this is a very short blend for me.

vitamix blender with cashew sauce

Pour into a bowl. Any of this that is left over is a terrific dip for veggies and pita bread!

Spoon spinach mixture into each mushroom cap. Place back into the oven to cook approximately 15-20 minutes. Remove and serve immediately.

spinach dip in cast iron skillet topped with artichokes

Vegan low-fat egg-free mayonnaise

So many dips have a mayonnaise base, and that’s a problem.  Most store-bought mayonnaise has a whopping 100 calories and 10 grams of fat per tablespoon!

I would have to jog nearly 2 miles just to burn off one tablespoon of mayo!

Thankfully, there is a better option with my Easy Low-Fat Mayo. It’s so simple to make with only 5 ingredients and a blender.

vegan mayo in glass jar with tomatoes in background on wooden table
Low-Fat Vegan Mayo in only 5-minutes!

Eggless Low-Fat Mayo can also be used in other dishes like Chipotle Ranch DressingLoaded Potato Skin Bites, and on sandwiches and wraps.

Protein in tofu

Unlike most plant-based foods, soy is considered a complete protein, possessing all the essential amino acids. Tofu is thus a good protein source, due both to the amount and nature of the protein it contains.

The protein content is higher in firm types of tofu than in softer types. According to the Illinois Center for Soy Foods (ICSF), a 3-oz. piece of firm tofu has about 13 g of protein, compared with about 4 g in soft tofu. The Vegetarian Resource Group (VRG) puts the content of 4 to 5 oz. of tofu at 11 g.–LiveStrong

Is tofu healthy?

Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health promoting and are not at all like our body’s natural estrogen that can cause harm and lead to disease.

This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease.

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Vegan Stuffed Mushrooms

Spinach Vegan Stuffed Mushrooms

Yield: 5 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Stuffed mushrooms are a fabulous appetizer for any occasion, and this dairy-free version is a no-fail crowd favorite! Simple and savory recipe that's a snap to assemble.

Ingredients

  • 15-20 medium mushrooms, with stems removed
  • 3/4 cup white beans, rinsed and drained, or 1/2 cup cashews
  • 1/2 cup almond milk
  • 1/2 cup low-fat eggless mayo
  • 1 Tbsp lemon juice
  • 2 garlic cloves
  • 3/4 tsp sea salt
  • 1/4 tsp ground mustard
  • 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 degrees. Wash and remove stems from mushrooms. Place on a baking sheet. I line mine with parchment paper to make clean up easy.
  2. Bake mushrooms for approximately 10 minutes or less. Remove from 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.
  3. In blender or food processor, add next 8 of the first ingredients: beans (or raw cashews-no soaking required), almond milk, mayo, lemon juice, garlic, salt, pepper, and ground mustard. Blend until very smooth. This will take a little longer if you're using cashews.
  4. To thaw frozen spinach, place on a thick stack of paper towels and microwave for approximately 1-2 minutes. Then wrap paper towels around and squeeze over the sink to drain excess liquid.
  5. Add artichokes and spinach, and blend for just a few seconds. May have to add a little more almond milk if it's too thick for blender. I like my dip with a thick and chunky texture, so this is a very short blend for me.
  6. Pour into a bowl. Any of this that is left over is a terrific dip for veggies and pita bread!
  7. Spoon spinach mixture into each mushroom cap. Place back into the oven to cook approximately 15-20 minutes. Remove and serve immediately.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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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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Vegan Spinach Stuffed Mushrooms
These spinach-stuffed mushrooms are delicious as an appetizer or side dish.

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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.