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Vegan Stuffed Mushrooms with Ricotta and Spinach

These festive vegan stuffed mushrooms are a perfect appetizer for the holiday season. Umami-packed mushrooms filled with cheesy vegan ricotta, spinach and garlic and topped with vegan parmesan make a perfect vegan alternative to traditional stuffed mushrooms, but are gluten- and dairy-free and so delicious!

A Closeup of a Vegan Stuffed Mushroom with Spinach and Ricotta.

These little umami-bombs are great as a party snack or a starter. You can even serve them as a light dinner meal paired with a salad (how about this fall harvest salad with kale, pumpkin, brussels sprouts and apples?)

Why These Stuffed Mushroom Are Worth Making:

  • vegan (and vegetarian);
  • dairy-free;
  • gluten-free;
  • healthy;
  • nutritious;
  • protein-rich;
  • packed with umami;
  • savory;
  • cheesy;
  • delicious.

Vegetarian stuffed-mushrooms are very nutritious and packed with plant-based protein.

They are filled with tofu-based vegan ricotta and spinach sautéed with some garlic and topped with macadamia-based vegan parmesan instead of breadcrumbs, that makes the gluten-free as well!

These ricotta-stuffed mushrooms will make an impressive addition to your finger food appetizer table together with these mushroom crostini.

Make sure to check my vegan Thanksgiving menu ideas like vegan Thanksgiving appetizers, soups, salads, main dishes, sides and desserts.

Stuffed Mushrooms on a Grid.

Ingredients

  • crimini (brown button) mushrooms (you can use portobello mushrooms as well);
  • garlic;
  • baby spinach;
  • vegan ricotta;
  • vegan parmesan;
  • Italian seasoning;
  • salt and pepper.

While this vegan stuffed mushroom recipe seems like it only uses 6 ingredients (besides salt and pepper), it requires 10 minutes of extra prep work and a few more ingredients for homemade vegan ricotta and parmesan.

Ingredients for Dairy Free Stuffed Mushrooms.

Of course you can use store-bought to save time. But if you wish to use homemade, you’ll need the following ingredients:

For the vegan ricotta cheese:

  • extra firm tofu;
  • lemon juice;
  • nutritional yeast;
  • garlic powder;
  • white miso paste.

For the vegan parmesan cheese:

  • macadamia nuts;
  • nutritional yeast;
  • garlic powder;
  • onion powder;
  • sea salt.

How to Make Vegan Stuffed Mushrooms

This recipe comes together in just 30 minutes if you pre-made (or bought) the vegan cheeses, and in 40 minutes if you didn’t (see the vegan stuffed mushrooms web story).

Prep work

First, make vegan ricotta and vegan parmesan cheese. You would need 1/2 batch of vegan ricotta and 1/2 batch of vegan parmesan for these dairy-free stuffed mushrooms.

If you are using store-bought vegan ricotta and parmesan, skip this step.

Mushrooms

As mushroom release a lot of liquid while baking, we will double bake them. The first time they will get cooked through and release juices which we’ll use for the stuffing, then stuff them and bake again to combine flavors.

Preheat the oven to 400 F or 200C.

Break the stems of the mushrooms and set aside to use for the filling. Place mushroom caps on a baking sheet (I use a grid over my baking sheet) with the hollow side up (the side where the stem used to be). Bake for 15 minutes or until they release juices.

Crimini Mushrooms with Stems Removed.

Filling

While the mushroom are baking, prepare the stuffing. Finely chop the mushroom stems and mince the garlic. Heat a lug of olive oil in a large skillet and cook mushroom stems over medium-high heat for a few minutes, stirring often, then add garlic.

Cook for 1 more minute and add baby spinach to the skillet. If you want the texture to be more fine, you can chop the spinach upfront but I didn’t do it.

Cover the skillet with a lid and let cook until it decreases in volume. Add liquid from the mushroom caps. Let the liquid evaporate by letting it cook for a few more minutes.

In a large or medium mixing bowl, combine the cooked spinach with vegan ricotta, Italian seasoning and add some salt and pepper to taste.

Filling for Stuffed Mushrooms in a Mixing Bowl.

Assemble

Stuff each mushroom cap with the filling (about 2 tablespoons per mushroom, depending on their size) and top with vegan parmesan.

Bake

Bake again for about 10 minutes until they start to get golden brown on top. Sprinkle with chopped chives or other herbs of your choice to garnish. Serve warm or cold. Enjoy!

Vegan Stuffed Mushrooms on the Grid Top View.

Serving Options

You can serve these vegan stuffed mushrooms both warm or cold.

Let me know how you served these gluten-free stuffed mushrooms in the comments below 🙂

Vegan Stuffed Mushrooms on a Brown Plate.

Cook’s Tips

  • These festive vegan stuffed mushrooms are a perfect appetizer for the holiday season. They are packed with plant-based protein and umami flavor while being dairy- and gluten-free.
  • While this recipe uses 6 ingredients (besides salt and pepper) and 30 minutes, it requires 10 minutes of extra prep work and a few more ingredients for homemade vegan ricotta and parmesan.
  • As mushroom release a lot of liquid while baking, we will double bake them. The first time they will get cooked through and release juices which we’ll use for the stuffing, then stuff them and bake again to combine flavors.
  • If you want the texture of the stuffing to be more fine, you can chop the spinach upfront before cooking it (I didn’t do it).
  • Serve them warm or cold with other finger food like mushroom crostini or eggplant rolls (make sure to check my favorite holiday vegan appetizers); as an addition to butternut squash soup, vegan casserole, or vegan pot pie; on their own as a vegan finger food snack or quick lunch completed with a salad (like this fall harvest salad).
  • If you ended up with leftover filling, use it with noodles or spread it on toast.
  • Store the mushrooms in an airtight container in the fridge for up to 3 days. Reheat in the microwave if needed.

A Closeup of a Ricotta Stuffed Mushroom with a Bite Taken Off.

Recipe Variations

  • You can use crimini (brown button) mushrooms, white button mushrooms or portobello mushrooms for this recipe.
  • Use frozen spinach for this recipe but thaw it upfront.
  • Add fresh or dried herbs of your choice (parsley, scallions, oregano, thyme, rosemary) instead of the Italian seasoning.
  • Use kale or other leafy greens instead of spinach. In  this case you should chop them and cook them for a bit longer.
  • If you happen to have roasted garlic, add it to the stuffing for an extra layer of flavor.

Recipes similar to stuffed mushrooms

 

 

cropped-Vegan-Stuffed-Mushrooms-on-a-Brown-Plate.jpg
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5 from 1 vote

Vegan Stuffed Mushrooms with Ricotta and Spinach

These festive vegan stuffed mushrooms are a delicious gluten-free appetizer perfect for entertaining packed with umami flavor and plant-based protein.
Course Appetizer, starter
Cuisine American, European, Italian
Keyword dairy free stuffed mushrooms, gluten free stuffed mushrooms, ricotta stuffed mushrooms, stuffed mushrooms, vegan stuffed mushrooms, vegan stuffed mushrooms recipe, vegan stuffed portobello mushrooms, vegetarian stuffed mushrooms
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 287kcal
$7

Ingredients

  • 1 lb. or 450 g crimini (brown button) mushrooms or portobello
  • 1 tbsp olive oil
  • 3 cloves garlic
  • 4.5 oz or 140 g baby spinach
  • 1/2 batch vegan ricotta
  • 1/2 batch vegan Parmesan
  • 1 tbsp Italian seasoning
  • salt and freshly ground black pepper to taste
  • chopped chives to garnish

Instructions

Prep vegan cheeses

  • First, make vegan ricotta and vegan parmesan cheese. You would need 1/2 batch of vegan ricotta and 1/2 batch of vegan parmesan. If you are using store-bought vegan ricotta and parmesan, skip this step.
    cropped-Vegan-Parmesan-Cheese-in-a-Bowl-with-a-Spoon.jpg

Prep the mushrooms

  • As mushroom release a lot of liquid while baking, we will double bake them. The first time they will get cooked through and release juices which we'll use for the stuffing, then stuff them and bake again to combine flavors.
    Preheat the oven to 400 F or 200C.
    Break the stems of the mushrooms and set aside to use for the filling. Place mushroom caps on a baking sheet (I use a grid over my baking sheet) with the hollow side up (the side where the stem used to be). Bake for 15 minutes or until they release juices.

Prep the spinach for the filling

  • While the mushroom are baking, prepare the stuffing. Finely chop the mushroom stems and mince the garlic.
    Heat a lug of olive oil in a large skillet and cook mushroom stems over medium-high heat for a few minutes, stirring often, then add garlic.
    Cook for 1 more minute and add baby spinach to the skillet. If you want the texture to be more fine, you can chop the spinach upfront but I didn't do it.
    Cover the skillet with a lid and let cook until it decreases in volume.
    Add liquid from the mushroom caps. Let the liquid evaporate by letting it cook for a few more minutes.

Prepare the filling

  • In a large or medium mixing bowl, combine the cooked spinach with vegan ricotta, Italian seasoning and add some salt and pepper to taste.

Assemble

  • Stuff each mushroom cap with the filling (about 2 tablespoons per mushroom, depending on their size) and top with vegan parmesan.

Bake

  • Bake again for about 10 minutes until they start to get golden brown on top. Sprinkle with chopped chives or other herbs of your choice to garnish. Serve warm or cold. Enjoy!

Notes

Cook’s Tips

  • These festive vegan stuffed mushrooms are a perfect appetizer for the holiday season. They are packed with plant-based protein and umami flavor while being dairy- and gluten-free.
  • While this recipe uses 6 ingredients (besides salt and pepper) and 30 minutes, it requires 10 minutes of extra prep work and a few more ingredients for homemade vegan ricotta and parmesan.
  • As mushroom release a lot of liquid while baking, we will double bake them. The first time they will get cooked through and release juices which we'll use for the stuffing, then stuff them and bake again to combine flavors.
  • If you want the texture of the stuffing to be more fine, you can chop the spinach upfront before cooking it (I didn't do it).
  • Serve them warm or cold with other finger food like mushroom crostini or eggplant rolls (make sure to check my favorite holiday vegan appetizers); as an addition to butternut squash soup, vegan casserole, or vegan pot pie; on their own as a vegan finger food snack or quick lunch completed with a salad (like this fall harvest salad).
  • If you ended up with leftover filling, use it with noodles or spread it on toast.
  • Store the mushrooms in an airtight container in the fridge for up to 3 days. Reheat in the microwave if needed.

Recipe Variations

  • You can use crimini (brown button) mushrooms, white button mushrooms or portobello mushrooms for this recipe.
  • Use frozen spinach for this recipe but thaw it upfront.
  • Add fresh or dried herbs of your choice (parsley, scallions, oregano, thyme, rosemary) instead of the Italian seasoning.
  • Use kale or other leafy greens instead of spinach. In  this case you should chop them and cook them for a bit longer.
  • If you happen to have roasted garlic, add it to the stuffing for an extra layer of flavor.

Equipment

baking tray
chef's knife
skillet
rubber spatula
measuring spoons
mixing bowls
garlic press

Nutrition

Calories: 287kcal | Carbohydrates: 12g | Protein: 8g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 19g | Sodium: 259mg | Potassium: 611mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1508IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 3mg
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Vegan Stuffed Mushrooms on a Plate Pinterest Image.
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About Elena Szeliga

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Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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