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?
Spinach Stuffed Mushrooms
- 6 medium portobello mushrooms or about 20 smaller crimini/baby bella mushrooms
- 1/4 cup balsamic vinegar optional
- 1 bell pepper you’ll use half in the mix and the other half chopped fine as a garnish
- 1 1/2 cups spinach
- 1/2 c. walnuts
- 2 cloves garlic
- 1/2 small onion
- 1/2 tsp olive oil
- 1/2 tsp salt
- 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.
- 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.