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Spinach Artichoke Stuffed Mushrooms

$11.33 Recipe/$1.89 Serving

Spinach artichoke stuffed mushrooms are the perfect appetizer or game day snack! So simple to make, this recipe is dairy free, gluten free, vegan and Whole30 friendly so it’s sure to be a crowd pleaser! Don’t be surprised when this disappears quickly at your next party!

Hand picking up a spinach artichoke stuffed mushrooms from white plate.

Why this recipe works:

  • The dairy free creamy spinach artichoke recipe is so simple to make, only 5 ingredients! This spinach artichoke dip is great on its own but it’s elevated to the next level being stuffed in mushrooms!
  • Perfect for elegant parties or game day gatherings, this super simple stuffed mushroom recipe is going to be the hit of any get together you have! It’s naturally gluten free, dairy free, vegan, paleo and Whole30 friendly!
  • The base of the spinach artichoke dip is made with cashews, but there are also instructions on how to make this completely nut free!
  • Since these vegan stuffed mushrooms are so easy to make, they are also a great way to get in more veggies as a filling side dish!

Ingredients:

This recipe uses easy to find ingredients that you should be able to find at any grocery store (or online). Here are some tips on what to look for and why these ingredients are great!

  • Spinach: this recipe calls for frozen spinach (or frozen kale) that has been defrosted and all the excess liquid has been squeezed out. I like to buy organic spinach for this since spinach is on the dirty dozen list.
  • Artichoke hearts: to make this recipe easy to make, it uses canned artichoke hearts in water. Simply drain out the artichoke hearts and rinse them off before using them in the recipe. If you cannot find canned artichoke hearts in water, you can also use frozen artichoke hearts that have been cooked down. Follow the instructions in this post!
  • Soaked Raw Cashews: Soaked cashews blend up into the most creamy and delicious sauce! Soaking cashews is easy! Check out my top 3 ways to soak cashews below! I always buy raw cashews for making sauces like this since roasting the cashew brings out more of the nutty flavor.
  • Mushrooms: Mushrooms are considered a superfood to many! They are packed with fiber, protein, are full of flavor and are a great source of B vitamins, selenium, potassium, copper, and vitamin C! I used large white button mushrooms in this recipe but baby Portobello mushrooms would be great too!
  • Coconut aminos: Coconut aminos are the gluten free and soy free alternative to soy sauce. Made from fermenting the coconut water, coconut aminos add a salty flavor and add to the umami of the dish.
  • Balsamic vinegar: balsamic vinegar is my secret ingredient when it comes to making mushrooms taste their best! Be sure that you enjoy the flavor of your balsamic before using it in this dish. Cheap balsamic vinegar can ruin a dish.
Rectangular plate filled with spinach artichoke stuffed mushrooms.
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Instructions:

Preheat the oven to 425F.

Use a paper towel or a cloth napkin to wipe away any dirt from the top of the mushroom caps. It’s important that you do not rinse the mushrooms with water, as the mushrooms will absorb the water and become soggy.

Remove the woody stems from the mushroom caps. Place the mushroom caps in a casserole dish, mushroom top down. Combine the coconut aminos, balsamic vinegar, and salt. Pour this over the mushroom tops. Bake in the oven for 15 minutes.

Steps on how to prepare the mushrooms before baking.

While the mushrooms are baking, make the spinach artichoke stuffing.

Add the frozen spinach to a microwave safe bowl and cook for 3 minutes to defrost. After cooking allow to cool slightly.

Soak the cashews (use the microwave, the stove or allow them to sit on the counter for 6-8 hours). Drain the water from the cashews after soaking. Add the drained cashews, fresh water, salt and garlic powder to a high speed blender and blend on high about 1 minute.

Steps on how to make the cashew cream sauce.

After the frozen spinach is defrosted, add it to a mesh strainer and press out all the excess water.

Add the frozen spinach and cashew mixture to a large mixing bowl.

Drain the artichoke hearts and rinse them before adding them to the blender (no need to clean it out). Pulse the artichoke hearts to break them down slightly.

Add the artichoke hearts to the spinach and cashew mixture. Stir well.

Steps on how to make spinach artichoke stuffing.

Take the mushrooms out of the oven. Spoon the spinach artichoke mixture into the mushroom caps. Sprinkle with hemp hearts or almond flour. Bake 10 more minutes.

Steps on how to bake stuffed mushrooms.

Stuffed Mushroom Tips:

To make sure the mushroom caps are tender and full of flavor, you cook them separately in the oven first.

Mushrooms are naturally full of water and often shrink down during cooking. To help ensure the mushrooms do not shrink down while pre-cooking them, I added the balsamic vinegar and coconut amino mixture. This combination maximizes the flavor of the mushrooms. If you do not like the flavor of balsamic vinegar, you can use water and coconut aminos to accomplish this as well.

Frozen spinach has a ton of water in it. It’s important that you take the time to really press out as much excess liquid from the spinach as possible once defrosted. You can use a large spoon and a mesh strainer or a clean kitchen towel to squeeze out the liquid.

You can make the cashew sauce up to 3 days in advance. Simply store it in a well-sealed jar in the refrigerator.

Because fresh spinach cooks down so much, it’s easier to use frozen spinach. However if you would like to use fresh spinach you will want to first steam the spinach and squeeze all the excess water out.  You will likely need about 12 cups of fresh spinach.

What to serve along side of these?

White baking dish filled with vegan spinach artichoke stuffed mushrooms.

FAQ’s

Can these be made ahead of time?

Yes, these stuffed mushrooms reheat well and can be made up to 2 days ahead of time. You will want to pop them in the oven to reheat them though.

You can also prepare the mushrooms and the spinach artichoke dip separately and store them for up to 2 days ahead of an event. Simply fill the mushrooms with the vegan spinach artichoke dip and bake in the oven before serving (cook for about 15 minutes to account for the mushrooms and dip being cold from the fridge).

If you are not worried about the presentation, these stuffed mushrooms will last up to a week in the fridge in a well-sealed container. However, you may notice that the mushrooms start to lose some of their presentation after 2 days, which is why I don’t recommend preparing them more than 2 days in advance.  

Can you freeze stuffed mushrooms?

Since these mushrooms don’t have any breadcrumbs in the filling, the mushrooms will likely get very watery upon defrosting, so the texture may not be desirable after defrosting. Because of this, I would not recommend freezing these stuffed mushrooms.

How to soak cashews:

  • Microwave: Cover with filtered water in a very large microwave safe container (I typically use a quart size mason jar). Microwave high for 3 minutes, allow to cool slightly, drain off water.
  • Stove: Add cashews to small pot and cover with filtered water. Allow the cashews to come to a boil. Boil 2 minutes. Allow to cool slightly, drain off water.
  • Counter-top: cover the raw cashews with filtered water. Allow to sit at room temperature for 6-8 hours. Drain off soaking water.

Substitutions:

Frozen spinach: If you don’t have frozen spinach you can use frozen kale or  fresh spinach that has been steamed down and excess water removed.

Cashews: to make this recipe nut-free, you can use hemp hearts in place of cashews. No need to soak the hemp hearts ahead of time, they blend up easily in a high speed blender.

Artichoke hearts: these really add a ton of filling to the dish. You could also try hearts of palm in place of artichoke hearts.

Mushrooms: If you do not like mushrooms, you could also use mini bell peppers in place of the mushroom caps.

Coconut aminos: You can also use soy sauce or liquid aminos in place of coconut aminos.

Balsamic vinegar: Sherry vinegar would also be great in this recipe. If you choose not to use vinegar, increase the coconut aminos by 1 tablespoon and add 2 tablespoons of water.

Hand grabbing a single stuffed mushroom from small white plate.

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What you will need to make this recipe:

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Large white plate filled with spinach artichoke stuffed mushrooms.

Spinach Artichoke Stuffed Mushrooms

$11.33 recipe/$1.89 serving
Spinach Artichoke Stuffed Mushrooms are the best easy appetizer or meatless meal! The creamy vegan spinach artichoke dip stuffed in a white or baby portobello mushroom is dairy free, gluten free, low carb, Whole30, and paleo friendly! This simple recipe is packed with veggies and sure to be everyone's favorite game day snack.
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Course: Appetizer
Cuisine: Italian
Keyword: spinach artichoke mushrooms, vegan stuffed mushrooms, whole30 stuffed mushrooms
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 6

Ingredients

Instructions

  • Preheat the oven to 425F
  • Wipe dirt from top of mushroom caps with paper towel. Remove the stem from mushrooms. Place in a large baking dish so the gills of the mushroom are facing up (for stuffing).
  • Combine the balsamic vinegar and coconut aminos in a bowl. Spoon over mushrooms in baking dish.
  • Bake in 425F oven for 15 minutes.
  • While the mushrooms are baking, place frozen spinach in microwave safe container and microwave on high 3-4 minutes until completely defrosted. Remove from microwave and allow to cool.
  • Add raw cashews to a large microwave safe container, add water (so cashews are just covered). Microwave on high 2:30 seconds.
  • Drain the water from the cashews using a mesh strainer. Add cashews, fresh water (1/2 cup), garlic powder and salt to a blender. Blend on high 1 minute until smooth.
  • Add defrosted spinach to mesh strainer and press out all excess liquid. Add to a large mixing bowl.
  • Pour cashew sauce on spinach.
  • In the same blender (no need to clean it out), add the drained canned artichoke hearts. Blend 10 seconds to break up artichoke hearts. Add to spinach mixture.
  • Mix together the spinach artichoke mixture until well combined.
  • Take mushrooms from the oven. Carefully tip out the excess moisture from the mushrooms (use a fork). Keep this in the baking sheet to provide more moisture to the mushroom tops.
  • Divide the spinach artichoke mixture between the mushrooms, stuffing them until full but not overfilled. You will likely have leftover spinach artichoke mixture.
  • Sprinkle hemp hearts or almond flour over the stuffed mushrooms. Place in oven 10 minutes.
  • Serve hot or room temperature.

Notes

To clean mushrooms, do not run them under water. Instead use a paper towel or clean dish cloth to brush excess soil from the mushrooms.
Frozen spinach has a ton of water in it. It’s important that you take the time to really press out as much excess liquid from the spinach as possible once defrosted. You can use a large spoon and a mesh strainer or a clean kitchen towel to squeeze out the liquid.
How to prepare Spinach Artichoke Stuffed Mushrooms Ahead:
The mushrooms will hold their shape after cooking for about 2 days. You can cook them ahead with the stuffing or wait until the day of serving to stuff the mushrooms. Reheat stuffed mushrooms in the oven (cook for 15 minutes instead of the 10 minutes stated above).
If you are not worried about presentation, the stuffed mushrooms will last about 5 days in the fridge in a well sealed container. 
Due to the texture change from defrosting, it’s not recommend that you freeze this recipe. 
How to soak cashews without the microwave:
  • Stove: Add cashews to small pot and cover with filtered water. Allow the cashews to come to a boil. Boil 2 minutes. Allow to cool slightly, drain off water.
  • Counter-top: cover the raw cashews with filtered water. Allow to sit at room temperature for 6-8 hours. Drain off soaking water.
Substitutions:
  • Frozen spinach: If you don’t have frozen spinach you can use frozen kale or  fresh spinach that has been steamed down and excess water removed.
  • Cashews: to make this recipe nut-free, you can use hemp hearts in place of cashews. No need to soak the hemp hearts ahead of time, they blend up easily in a high speed blender.
  • Artichoke hearts: these really add a ton of filling to the dish. You could also try hearts of palm in place of artichoke hearts.
  • Mushrooms: If you do not like mushrooms, you could also use mini bell peppers in place of the mushroom caps.
  • Coconut aminos: You can also use soy sauce or liquid aminos in place of coconut aminos.
  • Balsamic vinegar: Sherry vinegar would also be great in this recipe. If you choose not to use vinegar, increase the coconut aminos by 1 tablespoon and add 1 tablespoon of water.
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Nutrition Information

Nutrition Facts
Amount per Serving
Calories
167
Fat
 
7
g
Carbohydrates
 
15
g
Fiber
 
3
g
Sugar
 
4
g
Protein
 
10
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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