Homegirl loves anything that you can pop into your mouth and eat in one go. Something about bite-sized snacks and appetizers just hits right.
And if it’s easy to make and sure to please lots of people?
Well, then. That’s a goddamn masterpiece.
There are SO many stuffed mushroom recipes out there so the possibilities are truly endless.
As for me? I like this stuffed mushroom recipe as a base because it’s quick and easy and slightly indulgent. You can swap ingredients in the stuffing to customize to your tastebuds (and those of potentially picky eaters in your family!)
Jump ahead to the mushroom recipe below if you’re to eat right now. I’m going to hang out up here and drop a few notes about how to make healthy and tasty swaps.
Easy ways to customize your easy vegan stuffed mushrooms
- The mushroom: I used cremini mushrooms for this recipe, but you could easily use portobello mushrooms, button mushrooms, or whatever kind of mushroom cap you have available to you.
- The stuffing: I opted for vegan cheese because it really gives this mushroom recipe a creamy profile that I just love. You can use vegan ricotta mixed with vegan parmesan cheese like I did, or you can opt for vegan cream cheese or even homemade cheese made of cashews or walnuts. If you’re looking for an even healthier version, then you can try other fillings, like quinoa and roasted butternut squash (another variation I like to make!). You could even use mashed potatoes in place of vegan cheese! You can swap out the spinach for any fresh herb, like fresh parsley or fresh basil or whatever you’d like.
- The topping: I like to sprinkle this dish with more vegan parmesan, but honestly nutritional yeast works well here too. For a crunchy topping, sprinkle the cooked stuffed mushrooms with a toasted breadcrumb mix and pop into the oven for a few more minutes. Panko breadcrumbs are perfect for this, but if you’re looking for a gluten free version, then I highly recommend sprinkling with chopped walnuts.. my favorite breadcrumb swap for easy recipes like this (NOT the same for frying recipes).
- The pizazz: If you’d like some more pizazz in this easy vegan mushroom dish, throw in a sun dried tomato pesto or chopped roasted red pepper for some tang, sprinkle with green onion or parsley to make it more vibrant, or drizzle with olive oil to make it gourmet.
- The baking: If you’ve got an air fryer, then pop these bad boys into the air fryer for 9-10 minutes, until the tops are crispy.
“Cheesy” Spinach Overstuffed Mushrooms
- Preheat oven to 375; prepare a baking sheet with cooking spray.
- Carefully remove stems from mushrooms; don’t discard, set aside.
- Put mushrooms cap-side down on baking sheet and bake for 12 to 14 minutes.
- Let mushrooms cool a little and then remove water from the caps.
- Chop mushroom stems.
- In a nonstick skillet with cooking spray, cook mushroom stems, onions, and garlic till softened.
- Add spinach to skillet and cook until wilted (if using frozen, just stir in).
- In a medium bowl, combine vegan ricotta, nutmeg, salt, vegan parmesan.
- Add cooked vegetables to the cheese mixture and stir till well blended.
- Fill each mushroom with mixture, then sprinkle with Parma or nutritional yeast.
- Return to oven for about 12 to 15 minutes till lightly browned.
Questions I had before beginning:
How do you get moisture out of mushrooms before stuffing?
The truth is that I haven’t found a way to remove moisture from mushrooms before cooking. The cooking sort of does that for me. What I have learned is that it’s best not to add moisture when you’re washing them. Because mushrooms can be pretty dirty when you bring them home for the garden or store, it’s pretty important to clean them… but AVOID putting them into water. Instead, take a wet cloth and gently wipe them down until they’re clean. This won’t remove moisture but it certainly won’t add any.
Are stuffed mushrooms healthy?
Eh, it depends. For many years, I was strictly raw vegan and never used any processed foods of any kind. So a cooked recipe like this would be adapted by using mashed potatoes or some kind of nut mixture (with cashews or walnuts) instead of the store-bought vegan cheese. These swaps would certainly make this dish healthier.
Do you scoop out portobello mushrooms for stuffed mushrooms?
Some people do! This gives you more space to add stuffing 😊 I don’t usually because, well, the easier a recipe is the more I like making it.