These vegan spinach stuffed mushrooms are hearty, so easy to make, and bursting with flavor thanks to added garlic, onion, bell pepper, and walnuts. They are perfect for appetizers or a fuss-free dinner.
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Why I Love This
Cheese-filled stuffed mushrooms are great and all, but if you want a healthier, vegan take on that classic appetizer, this recipe is the way to go.
Flavorful ingredients, including onions, garlic, and spices, bring the yum factor. Meanwhile, walnuts and spinach create a creamy texture that only tastes decadent.
Did I mention all of these ingredients go straight into the food processor? That means this delectable meal is super easy to prep. Just process the veggies, spoon the filling into your bell caps, and roast.
These vegan spinach stuffed mushrooms make a great option for parties. I’ve also used them for a simple dinner option. Adults, vegan or not, love them. For kids, cut back on the garlic a bit and watch them devour this veggie-full meal with pride.
How to Make
These vegan spinach stuffed mushrooms are fairly straightforward. To give you an idea of how to make them, here is a quick rundown of what you’ll need to do.
Prep
Step 1: In a food processor, combine all your veggies (minus the mushrooms and half the bell pepper), spices, and walnuts. Pulse until smooth. Alternatively, you can use a blender, just be careful not to overblend or else the mixture will get sticky.
Step 2: Remove the stems from the mushrooms, rinse the caps with cold water, and dab dry with a paper towel. If you want to, brush each with balsamic vinegar.
Step 3: Spoon enough filling into each mushroom to fill the center.
Cooking
Step 1: Place the mushrooms on a baking sheet.
Step 2: Cook them at 400 degrees for about 13 minutes. You’ll know when they’re done when the mushrooms have softened and released a pool of liquid onto the pan.
Step 3: Use tongs to carefully remove the mushrooms from the baking sheet. Garnish with diced bell pepper and enjoy!
Expert Tip
The key to delicious stuffed mushrooms is to make sure you cook them long enough.
Once the mushrooms start releasing their juices, they’ll begin absorbing the flavors from the stuffing (as well as the balsamic vinegar if you included it). Rather than taking them out as soon as they begin to soften, allow the mushrooms to get a bit wilty on top and for the stuffing to begin to brown just slightly.
A little patience will reward you with amazingly flavorful stuffed mushrooms your friends will be talking about for weeks.
What to Serve With
These vegan spinach stuffed mushrooms are excellent as an appetizer all on their own, but they can also be served as a side. Here are a few dishes they pair well with.
Simple Grains
Try pairing these flavor-filled mushrooms with something neutral like rice, quinoa salad, or vegan buttered pasta.
Meaty Mains
Mushrooms have always paired well with meat. For a vegan twist on this, try vegan meatloaf, plant-based meatballs, and other animal-free meat options.
Frequently Asked Questions
Why are my stuffed mushrooms rubbery?
Rubbery mushrooms are generally caused by too much water on the mushrooms during cooking. If you don’t dry them well enough after washing, the water will evaporate and boil the mushrooms during cooking, causing them to become rubbery.
Can I use a different kind of mushroom?
I’ve tried this recipe with white button mushrooms, but the flavor wasn’t nearly as good. But there are many different types of mushrooms out there, so it doesn’t hurt to experiment.
How do I avoid soggy stuffed mushrooms?
It’s easy with this recipe since the stuffing is much stickier than it is liquidy. But if you do end up with a moister stuffing thanks to watery veggies, try adding some nutritional yeast to the mix to dry things up. This will keep the mushrooms from getting too soggy while they cook.
Storing and Reheating
Any extra vegan spinach stuffed mushrooms you have will be easy to store and reheat later.
Fridge
The fridge is the preferred way to store these mushrooms. Carefully place them in a wide container with a well-fitted lid and keep them refrigerated for up to five days.
Freezer
Freezing your mushrooms is best done before you cook them.
Simply line up the stuffed, uncooked mushrooms on a baking sheet and stick them in the freezer. After a few hours, you can move them to an airtight, freezer-safe container. They will stay good for about six month.
Reheating
To reheat leftover cooked mushrooms, simply pop them in the oven at 350 degrees until they are warmed through.
For frozen uncooked mushrooms, cook them in the oven at 400 degrees for about 20 to 25 minutes or until heated through and starting to brown on top.
Serving Size
This recipe will make 6 medium stuffed mushrooms or about 20 baby bells. This equates to about 2 to 4 servings, depending on how hungry people are.
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Have you made this recipe? Let us know how it turned out in the comments section below.
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.
Nutrition
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!!