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.
Servings: 5 servings
Calories: 265kcal
Equipment
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
Variations & serving suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
- 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
Calories: 265kcal | Carbohydrates: 32g | Protein: 14.5g | Fat: 7g | Fiber: 11g