Vegan Stuffed Mushrooms
These Vegan Stuffed Mushrooms made with dairy-free spinach artichoke dip 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.
Vegan appetizers that catch people’s attention can sometimes be hard to find, but these delicious stuffed mushroom caps are perfect for any kind of entertaining you may be doing. They are a fantastic side dish or appetizer because they’re packed with savory, plant-based ingredients and deliver a burst of flavor in every bite, making them a crowd-pleasing option that’s both elegant and satisfying.
If you are a mushroom-lover like I am, these Large Vegan Stuffed Portobellos are another recipe to try. We have more vegan party appetizers on this website like this amazing dairy-free cheese ball, our oil-free and butter-free Chex party mix, and these easy veggie sandwich pinwheels.
Reasons you will love this recipe
- Elegant and Easy to Prepare: Perfect for appetizers for parties and social gatherings. With a sophisticated presentation and simple preparation, these stuffed mushrooms add a touch of elegance to any gathering without requiring hours in the kitchen.
- Savory and Flavorful: These vegan stuffed mushroom caps are bursting with rich, umami flavors, making them a delicious and satisfying choice that will impress your guests.
- Healthy and Guilt-Free: Made with wholesome, nutrient-rich ingredients, these mushroom caps are a healthy, low-calorie option that lets you indulge without the guilt, perfect for health-conscious entertaining.
Ingredients you will need
- Mushroom caps- Baby bella (cremini) or white button varieties work best for making stuffed mushroom caps.
- Raw cashews- White beans can be substituted for cashews or a combination of both can be used.
- Spinach- Previously frozen spinach works perfectly for this recipe
- Artichoke hearts- They add a tender, slightly tangy flavor and a unique texture that complements the creaminess of the spinach and other ingredients.
- Vegan mayo- I have an amazing vegan low-fat mayonnaise recipe that is perfect for making the spinach artichoke dip for stuffing the mushrooms.
Variations & serving suggestions
- Air Fryer method– 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.
- Stuffing substitute– 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.
How to make vegan stuffed mushrooms
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
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!
STEP #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 cleanup 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.
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.
STEP #2: Make the stuffing. 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.
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.
STEP #3: Some people 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.
In a blender or food processor, add the cashews or cooked white beans, plant milk, homemade vegan 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.
STEP #4: 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.
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.
STEP #5: 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!
STEP #5.5: 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.
*Originally published May 2016.
Frequently Asked Questions
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.
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.
Yes. 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.
These will last for about 3-4 days when stored properly in the refrigerator. To maintain freshness, store them in an airtight container and reheat in the oven or air fryer to preserve their texture before serving.
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Vegan Stuffed Mushrooms
Ingredients
- 15-20 mushrooms baby bella (cremini) or white button
- 1/2 cup cashews or 3/4 cup cooked white beans, drained & rinsed
- 1 tablespoon plant milk
- 1/2 cup low-fat eggless mayo homemade recipe linked
- 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 spinach, frozen thawed spinach, (or 2 cups, tightly packed fresh spinach)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Video
Notes
- 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.
- Homemade mayo- I have an amazing vegan low-fat mayonnaise recipe that is perfect for making the spinach artichoke dip for stuffing the mushrooms.
- 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.
- Storage- They will last for about 3-4 days when stored properly in the refrigerator. To maintain freshness, store them in an airtight container and reheat in the oven or air fryer to preserve their texture before serving.
Nutrition
Disclaimer
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.
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!
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.