This spinach stuffed mushrooms recipe came into existence mainly because I didn’t plan what to do for dinner. Usually that scenario ends in hunger and frustration, not delicious vegan appetizers. But this time I got lucky.
I was at Trader Joe’s trying to think of what the heck to eat, and saw these medium sized portobello mushrooms that just looked delicious. An hour later these babies were on the table: spinach stuffed mushrooms!
We had them as our meal, but they would make an awesome appetizer or even a party platter if you used smaller mushrooms.
I do recommend sticking with portobellos or baby bellas. I later tried this with white mushrooms and they didn’t have as much substance and flavor. Still good if that’s all you can find, I just liked the heartier mushrooms a bit more (learn more about the different types of mushrooms).
It’s also crazy easy. Fire up the oven to 400, blend up some bell pepper, spinach, walnuts, garlic, and onion, and then stuff the mixture into your mushrooms. (For extra credit you can brush the mushrooms with balsamic vinegar before stuffing them, it adds a nice bit of extra flavor.) You are welcome to taste this mixture but it’ll probably seem super garlicky – that will mellow out once it cooks.
Bake them for about 10-15 minutes until they release their moisture and are slightly softened – they’ll be in little puddles like so:
Carefully remove them from the cookie sheet with tongs or a spatula and add a few small pieces of chopped bell pepper or tomato to the top to make them look pretty.
That’s it! Quick, easy, delicious – what’s not to love?
Table of Contents
Spinach Stuffed Mushrooms
Ingredients
- 6 medium portobello mushrooms or about 20 smaller crimini/baby bella mushrooms
- ¼ cup balsamic vinegar optional
- 1 bell pepper you’ll use half in the mix and the other half chopped fine as a garnish
- 1 ½ cups spinach
- ½ c. walnuts
- 2 cloves garlic
- ½ small onion
- ½ tsp olive oil
- ½ tsp salt
Instructions
- Preheat oven to 400 degrees.
- In a food processor or blender, combine all ingredients except mushrooms and balsamic vinegar and blend until smooth.
- Wash mushrooms, carefully remove stems to create a pocket for the filling, and brush with balsamic vinegar. Evenly divide filling among mushrooms.
- Place stuffed mushrooms on a cookie sheet and bake for 10-15 minutes, until mushrooms have softened and released their moisture. Remove from oven, carefully use tongs or a spatula to transfer mushrooms to serving dish, and top with chopped bell pepper.
Notes
- Stick with portobellos or baby bellas. White mushrooms won’t have as much substance or flavor.
- Nutritional information is a rough estimate automatically calculated by the Spoonacular food database and does not include optional ingredients.
Hello I have a question, could I put the stems in the stuffing?
I did and they are soo good. I folded in sun dried tomato and chopped spinach after blending and taste testing. I topped them off with a sprinkle of Italian bread crumbs. So so good
OMG… SO GOOD!!!
Made these for a wine tasting party. They were easy to make and look great. The flavour was pretty mild though. I will add more garlic, Italian spices, and fresh chives next time to really boost the flavour.
Made them! I have an allergy to red peppers, so I used the stems of the mushrooms. Made the Pesto thicker but really good.
My grand daughter is a vegan and early days pregnant. This recipe is fantastic even if you are not vegan.
Thank you 🙂
I made these for a party this past wknd. I made the filling the night before and then piped them into the mushroom caps and bake. Was able to may at one time.
They were so easy and full of flavor. Will make them again.
Oh yum, these look amazing. I hadn’t thought of doing a spinach stuffing for them – like a pesto, amazing!
Thank you for the recipe I will be making them for thanksgiving. I am allergic to walnuts can I substitute them for pine nuts or cashews?
Definitely, either would work!
This recipe was great. I added Vegan cream cheese, fresh parsley and basil to this recipe. Just delightful.
This looks so yummy. I was looking for a simple vegetarian recipe that didn’t include me having to go to the grocery store. Thank you. 🙂
I’ve made these twice now, and they’re so easy and healthy
Thanks for the recipe
Tried this today. Hooray Mushrooms. Thanks for the recipe.
They look too cute and delish!
These were quite wonderful and delicious! I have some vegan and celiac friends and they surely appreciated these. Thanks so much!
Although the mushrooms looked scrumptious on the picture, they turned out really bland 🙁
These looks so delicious! I love stuffed mushrooms (or stuffed anything in general:), but I have never tried stuffing them with spinach! Tnaks for the recipe:)
Mmm! My aunt made something very similar to this for Christmas, and I’ve been wondering how she made them.
Whenever I ask her for the recipe, she just lists off the ingredients far too fast for me to remember!
And… your tomatoes look perfect (no seeds, perfect dice, etc), how did you get it to appear this way or whats your method when taking picture with chopped tomatoes?
Do you mean the ones on top of the stuffed mushrooms? Those are bell peppers 🙂
Wow! This takes stuffed mushrooms to the next level. I got so excited when I saw it on tastespotting.
I love that you stuffed these with spinach! I might try it mixed with some pesto.
Just found your blog and I’m a fan! I’m putting these mushrooms on my meal plan for next week. Yum!
I like Kathryn’s idea to use oats… I just may have to give this recipe a whirl. We always have portabella mushrooms on hand. They’re SO good!
HOOOOOLY POOP.
This was amazingly delicious. I had some portobellos that needed used TODAY and then this popped up in my e-mail. I didn’t have walnuts so I tossed in some oats, sounds strange but it worked!
These look delicious! I love stuffed mushrooms.
This looks incredible! I can’t wait to make this. Thanks for the recipe (and such lovely pictures!) 🙂
These look so savory, and healthy! What a world of scrumptious, thanks for sharing!
Your stuffed mushrooms look delicious! My boyfriend makes something similar for me whenever it’s his turn to cook dinner. I love how roasted mushrooms become so moist and juicy.
This is my kind of recipe ~ these look delicious!!