Dairy-Free Spinach and Artichoke Stuffed Mushrooms

Savory and satisfying stuffed mushrooms, perfect as a dairy-free appetizer. They're packed with flavor from spinach, artichokes, garlic, and herbs, all bound together with a creamy dairy-free alternative.

Prep Time

20 minutes

Total Time

45 minutes

Calories

145 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.66/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Occasion:

Mood:

Ingredients

Servings

12Large Cremini Mushrooms(Stems removed and reserved)

£2.50

2tablespoonsOlive Oil(For sauteing)

£0.20

0.5Onion(Finely chopped)

£0.25

2clovesGarlic(Minced)

£0.10

Reserved from MushroomsMushroom Stems(Finely chopped)

£0.50

10ouncesFrozen Spinach(Thawed and squeezed dry)

£0.75

1canArtichoke Hearts(14 ounces, drained and chopped)

£2.00

4ouncesDairy-Free Cream Cheese Alternative(Softened)

£2.50

2tablespoonsNutritional Yeast(For cheesy flavor)

£0.40

1tablespoonLemon Juice(Freshly squeezed)

£0.10

0.5teaspoonDried Oregano

£0.05

0.5teaspoonDried Basil

£0.05

0.5teaspoonSalt(To taste)

£0.01

0.3teaspoonBlack Pepper(To taste)

£0.05

2tablespoonsDairy-Free Parmesan Cheese Alternative(Optional, for topping)

£0.50

Total Cost

£9.96

£1.66 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
2.
Remove stems from mushrooms and finely chop them. Set aside.
3.
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
4.
Add chopped mushroom stems to the skillet and cook until softened, about 5 minutes.
5.
Stir in spinach, artichoke hearts, dairy-free cream cheese alternative, nutritional yeast, lemon juice, oregano, basil, salt, and pepper. Mix well until everything is combined.
6.
Spoon the spinach and artichoke mixture into the mushroom caps, filling them generously.
7.
Arrange the stuffed mushrooms on the prepared baking sheet.
8.
If using, sprinkle dairy-free parmesan alternative over the top of the mushrooms.
9.
Bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and lightly browned.
10.
Let cool slightly before serving.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (150g)

145 kcal / 607 kJ

Carbs

11g

4% of RDA

Fat

13% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

2 g

2% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Make sure to squeeze out as much moisture as possible from the thawed spinach to prevent the filling from being watery.

For a spicier kick, add a pinch of red pepper flakes to the filling.

You can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours before stuffing the mushrooms.

If you don't have artichoke hearts, you can substitute them with chopped sun-dried tomatoes for a different flavor profile.

Add vegan breadcrumbs to the filling for a heartier texture.

Cooking Equipment

Oven

Large Skillet

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Watercress Soup with Toasted Croutons

A light and peppery watercress soup, perfect as a starter or a light lunch. Topped with golden, crispy croutons for added texture.

45 minutes

4 servings

Easy

"A light and peppery watercress soup provides a refreshing contrast to the richness of the stuffed mushrooms. The subtle bitterness of the watercress cleanses the palate, while the toasted croutons offer a textural counterpoint to the soft filling, preparing the palate for the mushroom's savory flavor."

Dessert

Dairy-Free Apple and Blackberry Crumble with Oat Topping

A comforting and delicious apple and blackberry crumble with a satisfyingly crunchy oat topping. Dairy-free and perfect for a cozy dessert.

45 minutes

4 servings

Easy

"A warm apple and blackberry crumble echoes the comfort food vibe of the main course while providing a sweet and fruity finish. The tartness of the berries cuts through the savory flavors of the mushrooms, and the oat topping offers a satisfying textural element similar to the earthiness of the mushrooms, creating a harmonious end to the meal."