Go Back
+ servings
cropped-Vegan-Stuffed-Mushrooms-on-a-Brown-Plate.jpg
Print

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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 287kcal
Cost $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!

Video

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 these vegan stuffed shells with ricotta and spinach.
  • 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.
  • Substitute vegan blue cheese dressing instead of vegan ricotta for an extra zing.
  •  

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