Subscribe

to receive updates!

cuisine by katie

[whole + authentic + vegan]

Main navigation

stuffed mushrooms

Spinach Artichoke Stuffed Shrooms

by

These savory bites of baby bellas have it all – from the meaty shroom, to the creamy spinach artichoke center, and finished with truffled panko bread crumbs. SO. MUCH. YUM! I will warn you that these never last long, and because of this I always err on the side of making more. You may have extra spinach artichoke dip left over after stuffing your shrooms and thats a-ok… I like to grab a bag of tortilla chips and dig in.

I have made these before using store bought vegan cream cheese and/or mayo (always delish), but while developing this recipe I really wanted to have the ingredients be super accessible and whole. I think this version is absolutely delicious and even easier to whip up. Pop one in your mouth and you won’t be able to stop! Again, a-ok. They make for a great appetizer and are a proven crowd pleaser.

Print

Spinach Artichoke Stuffed Shrooms

Ingredients

  • 1-2 pack baby bella mushrooms or 15-30
  • 1 cup cashews raw
  • 1/2 cup water filtered
  • 1 small clove of garlic fresh
  • 1/2 lemon juiced
  • 1 tablespoon nutritional yeast
  • 1 teaspoon agave nectar
  • 1 cup spinach fresh, finely chopped
  • 1/4 cup basil fresh, finely chopped
  • 1 8.5oz can artichoke hearts I usually get them quartered vs whole, finely chopped
  • 1/2 cup panko bread crumbs
  • 1 tablespoon truffle oil
  • 1 teaspoon salt I prefer fine pink himalayan
  • 1 teaspoon cracked black pepper

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. 

  2. Clean mushrooms and remove the stems. Then set aside. 

  3. Now, make the cashew cream by blending the cashews, water, garlic, lemon juice, nutritional yeast, and 1/2 teaspoon of salt and pepper on high until smooth. Transfer to mixing bowl.

  4. Next, using a knife or food processor, finely chop the spinach and basil. Add to the bowl with the cashew cream.

  5. Again, using a knife or food processor, finely chop the artichoke hearts. And add to the bowl with the cashew cream, spinach, and basil. Using a spoon, mix to combine. Add another 1/2 teaspoon of salt and pepper each or add to taste. 

  6. Using a small spoon, fill the centers of each baby bella with the spinach artichoke dip. Place on a parchment lined baking sheet and bake at 375 degrees Fahrenheit for about 15 minutes. 

  7. While the shrooms are in the oven, mix the panko breadcrumbs and truffle oil. 

  8. Once the mushrooms have been removed from the oven and have slightly cooled, top each with a heavy sprinkle of truffled breadcrumbs. Maybe garnish with some finely chopped fresh basil, serve, and ENJOY!