Vegan Spinach and Artichoke Stuffed Mushrooms

Delicious and flavorful stuffed mushrooms perfect as a vegan appetizer. These are packed with spinach, artichoke hearts, and a creamy cashew-based filling.

Prep Time

20 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.43/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

British

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

12 Large Cremini Mushrooms(stems removed and reserved)

£2.50

0.5cupCashews(raw, soaked in hot water for at least 30 minutes)

£1.75

5ozSpinach(fresh, roughly chopped)

£1.20

14ozArtichoke Hearts(canned, quartered)

£2.80

3clovesGarlic(minced)

£0.30

0.3cupOnion(finely chopped)

£0.20

2tbspNutritional Yeast(for cheesy flavor)

£0.40

1tbspLemon Juice(freshly squeezed)

£0.15

2tbspOlive Oil( )

£0.25

0.3cupBreadcrumbs(Panko, optional gluten-free)

£0.10

0.5tspSalt(or to taste)

£0.01

0.3tspBlack Pepper(or to taste)

£0.05

Total Cost

£9.71

£2.43 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
2.
Finely chop the reserved mushroom stems.
3.
In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 3-5 minutes.
4.
Add the chopped mushroom stems and cook for another 3-5 minutes, until softened.
5.
Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Drain any excess liquid.
6.
In a food processor (or high-speed blender), combine the soaked and drained cashews, nutritional yeast, lemon juice, and 2 tablespoons of water. Blend until smooth and creamy, adding more water if needed to reach desired consistency. Season with salt and pepper.
7.
In a bowl, combine the spinach mixture, artichoke hearts, cashew cream, breadcrumbs (if using), salt, and pepper. Mix well.
8.
Stuff each mushroom cap generously with the spinach and artichoke mixture.
9.
Place the stuffed mushrooms on the prepared baking sheet and drizzle with the remaining 1 tbsp of olive oil.
10.
Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
11.
Let cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (250g)

350 kcal / 1464 kJ

Carbs

29g

11% of RDA

Fat

21g

30% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

5 g

6% of RDA

Sodium

500 mg

22% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Soaking the cashews is crucial for achieving a smooth and creamy texture.

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 2 days.

Garnish with fresh parsley or vegan parmesan cheese before serving for added flavor and visual appeal.

Cooking Equipment

Oven

Large Skillet

Food Processor (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Soaking the cashews is crucial for achieving a smooth and creamy texture.

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 2 days.

Garnish with fresh parsley or vegan parmesan cheese before serving for added flavor and visual appeal.

Vegan Spinach and Artichoke Stuffed Mushrooms

Ingredients

Instructions