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–+ servings

Vegan Spinach Stuffed Mushrooms with Ricotta

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These vegan spinach stuffed mushrooms are a festive, dairy-free and gluten-free appetizer packed with umami flavor and plant-based protein.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1
Course: Appetizer, starter
Cuisine: American, European, Italian
Calories: 287
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb. or 450 g crimini (brown button) mushrooms or portobello
  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 4 1/2 oz or 140 g baby spinach
  • ½ batch vegan ricotta
  • ½ batch vegan Parmesan
  • 1 tablespoon Italian seasoning
  • salt and freshly ground black pepper to taste
  • chopped chives to garnish

Method
 

Prep vegan cheeses
  1. Prepare 1/2 batch each of vegan ricotta and vegan parmesan cheese, or skip this step if using store-bought versions.
Prep the mushrooms
  1. Preheat the oven to 400°F (200°C). Remove the mushroom stems and set them aside for the filling. Arrange the mushroom caps hollow-side up on a baking sheet, preferably on a wire rack, and bake for 15 minutes until they release their juices.
Prep the spinach for the filling
  1. Finely chop the mushroom stems and mince the garlic. Heat olive oil in a large skillet over medium-high heat and sauté the stems for several minutes. Add the garlic and cook for one minute, then stir in the baby spinach. Cover and cook until the spinach wilts, then add the liquid from the baked mushroom caps and simmer until the moisture evaporates.
Prepare the filling
  1. Combine the cooked spinach mixture, vegan ricotta, and Italian seasoning in a mixing bowl, then season with salt and pepper to taste.
Assemble
  1. Fill each mushroom cap with approximately 2 tablespoons of the stuffing and top with vegan parmesan.
Bake
  1. Bake for an additional 10 minutes until the tops are golden brown. Garnish with chopped chives or preferred herbs and serve warm or cold.

Nutrition

Calories: 287kcalCarbohydrates: 12gProtein: 8gFat: 25gSaturated Fat: 4gSodium: 259mgFiber: 5gSugar: 3g

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 cream cheese or vegan blue cheese dressing instead of vegan ricotta for an extra zing.