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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.
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.
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.
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.