31December
Vegan Stuffed Mushrooms
IDK about you, but I LOVE a good appetizer. Especially one that is savory and packed with veggies (duh)! These vegan stuffed mushrooms check all of those boxes and are super simple to put together as well. They’re the perfect accompaniment for any party and everyone will enjoy!
Vegan Stuffed Mushroom Specifics
As I mentioned, these vegan stuffed mushrooms are both delicious, and simple too! We love a simple app moment that makes you FEEL fancy, ya know?! Here’s what you’ll need..
- Mushrooms: Baby bella mushrooms work the best for the stuffed mushroom recipe. Twist off the stems to ensure there is a little “cup” in the middle of the mushroom. Be sure not to skip the pre-bake step either, as it removes a lot of the excess moisture from the mushrooms.
- Vegan Cream Cheese: I recommend using a chive or scallion cream cheese because it adds more flavor to the dish, but plain works as well. My choice is Kite Hill Vegan Chive Cream Cheese, as it has the best texture IMO.
- Give me the Flavor!: For the flavor in these, we added in minced garlic, onion, as well as a ton of spinach to get your greens in!
- Add a Little Crunch: The crunchy topping makes these mushrooms, IMO! You can use any cracker crumbs, but I recommend using the Almond Flour Crackers by Simple Mills. They’re clean, delicious and amazing!
If you’re looking for more delicious appetizer recipes, be sure to check out my vegan jalapeno popper dip, as well as my vegan spinach artichoke dip!
Lots of Love! x
xx
Alysia (Purely) Pope
Vegan Stuffed Mushrooms
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Ingredients
- 2 Packages baby bella mushrooms
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 red or white onion, finely diced
- 2 large handfuls spinach
- 8 oz. vegan cream cheese (chive flavor preferred)
- Salt & pepper, to taste
- TOPPING:
- 1/4 c almond flour crackers, crushed
-
Instructions
Gimme the Mushrooms!
- Preheat the oven to 350.
- Remove the stems from the mushrooms by twisting them off, set to the side.
- Add mushrooms to a parchment paper lined tray and bake for ~5-10 minutes.
- Meanwhile, finely dice the mushroom stems.
- Add olive oil, mushroom stems, garlic and onion to a sauté pan on medium heat. Allow to cook until onions become translucent, then add in spinach.
- Once spinach is wilted, add in the cream cheese and turn heat to low. Mix well until well combined.
- Once mushrooms are out of the oven, discard the liquid that has formed in each mushroom “cup.”
- Then, evenly distribute the filling into all of the mushrooms.
- Once filling is distributed, add the cracker crumbs to the top of each mushroom.
- Bake again for ~10 minutes, then broil for 1-2 minutes to get crumbs golden brown.
Vegan Stuffed Mushrooms
Print This
Ingredients
- 2 Packages baby bella mushrooms
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 red or white onion, finely diced
- 2 large handfuls spinach
- 8 oz. vegan cream cheese (chive flavor preferred)
- Salt & pepper, to taste
- TOPPING:
- 1/4 c almond flour crackers, crushed
Instructions
Gimme the Mushrooms!
- Preheat the oven to 350.
- Remove the stems from the mushrooms by twisting them off, set to the side.
- Add mushrooms to a parchment paper lined tray and bake for ~5-10 minutes.
- Meanwhile, finely dice the mushroom stems.
- Add olive oil, mushroom stems, garlic and onion to a sauté pan on medium heat. Allow to cook until onions become translucent, then add in spinach.
- Once spinach is wilted, add in the cream cheese and turn heat to low. Mix well until well combined.
- Once mushrooms are out of the oven, discard the liquid that has formed in each mushroom “cup.”
- Then, evenly distribute the filling into all of the mushrooms.
- Once filling is distributed, add the cracker crumbs to the top of each mushroom.
- Bake again for ~10 minutes, then broil for 1-2 minutes to get crumbs golden brown.
