How to Make the Perfect Vegan Stuffed Mushrooms
American · Medium · 35 min · 6 servings
These savory vegan stuffed mushrooms are filled with a herbed cashew cheese and spinach mixture that is irresistibly delicious. This elegant vegan appetizer is simple to prepare and guaranteed to impress guests at any gathering.
Why this recipe works
This Vegan Stuffed Mushrooms recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 130 calories with 4g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 7 simple ingredients that you can find at any grocery store:
- 18 whole baby bella mushrooms stems removed
- 0.75 cup raw cashews soaked and drained
- 1 cup fresh spinach chopped
- 3 cloves garlic minced
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
Step by step instructions
Step 1: Preheat and Prep
Preheat oven to 375 degrees Fahrenheit. Wipe mushrooms clean with a damp cloth, remove stems and chop the stems finely for use in the filling.
Step 2: Make Filling
Heat olive oil in a skillet over medium heat. Saute minced garlic and chopped mushroom stems for 3 minutes, then add spinach and cook until wilted. Remove from heat.
Step 3: Blend Cashew Mixture
Blend soaked cashews with nutritional yeast, Italian seasoning, and a pinch of salt in a food processor until crumbly. Mix this into the cooked spinach and garlic mixture.
Step 4: Stuff and Bake
Spoon the filling generously into each mushroom cap and arrange on a lined baking sheet. Bake for 18 to 20 minutes until mushrooms are tender and tops are golden.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- raw cashews → vegan cream cheese for a quicker option
- baby bella mushrooms → large button mushrooms or portobello caps
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Washing mushrooms under water which makes them soggy during baking
- Overfilling mushrooms causing the stuffing to fall out while baking
Nutrition facts
Per serving: 130 calories, 4g protein, 8g carbs, 9g fat, 2g fiber.
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