Spinach Artichoke Stuffed Mushrooms

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.

Course Appetizer

Cuisine Italian

Keyword spinach artichoke mushrooms, vegan stuffed mushrooms, whole30 stuffed mushrooms

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 167kcal

Author Samantha Rowland

Equipment

food processor

Ingredients

2 package large white mushrooms (16 oz total)
2 tablespoons balsamic vinegar
½ tablespoon coconut aminos
1 bag frozen spinach (16 oz)
½ cup raw cashews, soaked
½ cup water
1 teaspoon garlic powder
½ teaspoon sea salt
1 can artichoke hearts in water
2 tablespoon hemp hearts (or almond flour)

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).
2 package large white mushrooms (16 oz total)
Combine the balsamic vinegar and coconut aminos in a bowl. Spoon over mushrooms in baking dish.
2 tablespoons balsamic vinegar, ½ tablespoon coconut aminos
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.
1 bag frozen spinach (16 oz)
Soak cashews by adding cashews to a bowl and pouring boiling water over top, or cover cashews with water and microwave for 2 minutes (let sit in microwave for 5 minutes after).
½ cup raw cashews, soaked
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.
½ cup water, 1 teaspoon garlic powder, ½ teaspoon sea salt
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.
1 can artichoke hearts in water
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.
2 tablespoon hemp hearts (or almond flour)
Serve hot or room temperature.

Notes

Tips for success

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.
Soak the cashews before blending or the sauce will be gritty.

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.

Nutrition