Spinach Stuffed Mushrooms

 

spinach stuffed mushrooms

These gooey, bubbling, spinach stuffed mushrooms have a decadent profile, but are far more healthy than many of their non-vegan versions. A fun, prep-ahead hors d’oeuvre, I also enjoyed a few of these for lunch alongside a salad. Be sure to use mushrooms like criminis or white button varieties that are slightly flat on top, so that when you stuff them, they will sit nicely in the baking pan. You may also try another leafy green such as chard or kale in place of the spinach. For additional crunch in these spinach stuffed mushrooms, sprinkle the tops with breadcrumbs.

Spinach Stuffed Mushrooms Recipe

4.5 from 2 reviews
Spinach Stuffed Mushrooms
Author: 
Recipe type: Appetizer, Hors d'Oeuvres
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 16 oz whole crimini or white button mushrooms,
  • 1 t olive oil
  • 1 garlic clove, minced
  • ¼ c yellow onion, diced
  • ¼ c dry white wine
  • 2 T soy sauce
  • 3 c baby spinach
  • 2 T non-dairy cream cheese (I use Tofutti brand)
  • 1 T nutritional yeast
  • ⅛ t cayenne
  • ¼ c red pepper, finely minced
  • optional garnish: chopped parsley
Instructions
  1. Preheat oven to 375.
  2. Remove stems from mushrooms. Leave caps intact and chop stems.
  3. Heat olive oil in a saute pan over medium heat. Add onion, garlic and mushroom stems and stir to combine. Stir in white wine and soy sauce, continuing to cook until vegetables become tender, about 3 minutes. Stir in baby spinach and cook until fully wilted.
  4. Transfer vegetable mixture to a food processor. Add cream cheese, nutritional yeast and cayenne and blend to combine. Transfer to a bowl and stir in diced red pepper.
  5. Set mushroom caps top side down (hole side up!) in a baking dish. Add a spoonful of the filling to each cap, mounding filling slightly over the top. Bake 30 minutes.
  6. Remove from the oven and serve hot. Garnish with fresh parsley, if you like.

 

 

 

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Comments

  1. Spinach and mushrooms are two of my favorite things! This looks so good!

  2. Spinach-stuffed caps are my go-to when heading to visit a friend and your recipe sounds so tasty! Crimini mushrooms add so much flavour…mmmm. Thanks for sharing!

    -Shannon

  3. Sylvia says:

    I’m going to a healthy potluck gathering with some girlfriends tomorrow and 2 of them don’t eat dairy, wheat, flour, corn or sugar. This recipe not only looks really yummy, but seems to meet their dietary requirements.
    Where can I find the non-dairy cream cheese?

    • Hi Sylvia, I’m so glad you like the recipe and thanks for your question. Some traditional grocery stores, as well as natural foods stores, and Whole Foods carry non-dairy cream cheese. The one I often get is called Tofutti. Also, look for the Follow Your Heart brand which makes a non-dairy cream cheese. I have found it either in the dairy section, and/or near the tofu. In addition, Trader Joe’s carries their own brand of non-dairy cream cheese which they call ‘non-dairy spread’ that can be found in their cheese case. Enjoy your potluck!

  4. Ginger says:

    Hi! I was wondering if the dry white wine was necessary? Does it taste fine without it?

  5. I didn’t have dry white wine, so I searched the web for suitable substitutes. I used red wine vinegar, which was very strong but quite delicious. I also used 1/8 cup of crushed red pepper instead of 1/4 cup of diced or minced red pepper. I love spicy food, but it’s still very spicy. The filling tastes delicious though; now I just have to wait for the mushrooms to come out of the oven!

  6. Valerie says:

    Hi Sara, I made these for a Super Bowl party – and they were a hit. Really delicious! The only change I made was substituting vegetable broth for the wine. Thanks so much for a great recipe that I’ll make again (and again!.

    • Valerie, Thank you so much for letting me know! That’s wonderful to hear. I think the vegetable broth sounds like a great substitute for the wine. I’m so glad you enjoyed the recipe and hope you had a great Superbowl Sunday! :-)

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