Vegan Stuffed Mushrooms with Ricotta and Spinach

Stuffed mushrooms are a beloved appetizer that graces the tables at gatherings, parties, and holiday meals. There’s something so appealing about a perfectly roasted mushroom cap filled with a delicious and savory stuffing. But when you’re looking to make the dish plant-based, these Vegan Stuffed Mushrooms with Ricotta and Spinach are here to save the day.

In this recipe, we replace traditional dairy-based fillings with a flavorful, creamy vegan ricotta, made from tofu or cashews. The addition of spinach adds a healthy, earthy depth, while breadcrumbs provide the perfect crispy, golden topping. The result is a vegan appetizer that’s hearty, delicious, and entirely satisfying. Even non-vegans will be coming back for seconds!

These mushrooms are incredibly versatile. Serve them as an appetizer, a side dish, or even a light main course alongside a salad. They’re elegant enough for a holiday feast but simple enough to make for weeknight dinners or casual get-togethers. Let’s dive into this delectable recipe that’s sure to become a favorite in your vegan cooking repertoire.

Why You’ll Love These Vegan Stuffed Mushrooms

1. Hearty and Satisfying: Despite being plant-based, these mushrooms are filling and satisfying, thanks to the protein-packed vegan ricotta and fiber-rich spinach.
2. Rich and Creamy: The vegan ricotta gives these mushrooms a creamy, luscious texture that contrasts beautifully with the meaty mushroom caps and crispy breadcrumbs.
3. Impressive yet Easy: These stuffed mushrooms look fancy and elegant, but they’re surprisingly easy to make with just a few simple ingredients.
4. Perfect for Entertaining: Whether it’s a holiday gathering, a dinner party, or a casual get-together, these stuffed mushrooms make a fantastic appetizer or side dish that everyone will love.
5. Customizable: You can easily tweak this recipe by adding your favorite herbs, spices, or vegetables, making it as unique as you like.

Preparation Time and Servings

• Prep time: 15 minutes
• Cook time: 25-30 minutes
• Total time: 40-45 minutes
• Yield: 12-16 stuffed mushrooms (depending on size)
• Serving Size: 1-2 mushrooms

Nutritional Information (per serving)

• Calories: 120 kcal
• Carbs: 10g
• Fat: 7g
• Protein: 5g
• Fiber: 2g

(Nutritional values will vary depending on the specific ingredients used.)

Ingredients

For the Vegan Ricotta:

• 1 block firm tofu (or 1 cup soaked cashews)
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• ½ teaspoon onion powder
• Salt and pepper, to taste
• 2-3 tablespoons unsweetened plant milk (almond, soy, or oat) for creaminess

For the Stuffing:

• 12-16 large cremini or baby bella mushrooms
• 2 cups fresh spinach, roughly chopped
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• Salt and pepper, to taste

For the Topping:

• ½ cup breadcrumbs (use gluten-free breadcrumbs if needed)
• 2 tablespoons nutritional yeast (for a cheesy flavor)
• 2 tablespoons olive oil (or vegan butter)
• Chopped parsley, for garnish

Optional Add-Ins:

• Chopped walnuts or pecans for a crunchy topping
• Vegan mozzarella or parmesan for extra cheesiness
• Sundried tomatoes for a tangy burst of flavor
• Red pepper flakes for a touch of heat

Step-by-Step Instructions

Step 1: Prepare the Mushrooms

1. Clean the Mushrooms:

Gently wipe the mushrooms with a damp paper towel or cloth to remove any dirt. Avoid rinsing them under water, as mushrooms tend to absorb moisture, which can affect their texture during cooking.

2. Remove the Stems:

Carefully pop out the stems from the mushroom caps and set them aside. You’ll use the stems later in the filling, so don’t discard them!

3. Preheat the Oven:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2: Make the Vegan Ricotta

1. Prepare the Tofu or Cashews:

If using tofu, drain the excess water from the tofu block and press it for about 10 minutes to remove as much moisture as possible. If using cashews, soak them in warm water for at least 4 hours or overnight, then drain and rinse.

2. Blend the Ricotta:

In a food processor or blender, combine the tofu or soaked cashews, nutritional yeast, lemon juice, olive oil, garlic, onion powder, and a pinch of salt and pepper. Blend until smooth and creamy, adding 2-3 tablespoons of plant milk as needed to reach a ricotta-like consistency.

3. Taste and Adjust:

Taste the vegan ricotta and adjust the seasoning as needed. You want it to be tangy, slightly cheesy from the nutritional yeast, and well-seasoned with salt and pepper. Set the ricotta aside while you prepare the filling.

Step 3: Make the Stuffing

1. Chop the Mushroom Stems:

Finely chop the mushroom stems that you removed earlier. These will add extra texture and flavor to the stuffing.

2. Sauté the Onions and Garlic:

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and sauté for about 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. Add the Mushroom Stems and Spinach:

Stir in the chopped mushroom stems and cook for another 2-3 minutes until they’ve released their moisture and become tender. Add the spinach and cook until wilted, about 1-2 minutes.

4. Season the Mixture:

Stir in the balsamic vinegar, dried thyme, oregano, salt, and pepper. Cook for another 1-2 minutes to allow the flavors to meld together. Remove the skillet from the heat and set the mixture aside to cool slightly.

Step 4: Assemble the Stuffed Mushrooms

1. Mix the Ricotta and Filling:

In a large bowl, combine the sautéed spinach and mushroom mixture with the prepared vegan ricotta. Stir everything together until well mixed.

2. Stuff the Mushrooms:

Using a spoon, fill each mushroom cap with the ricotta-spinach mixture, packing it in slightly but not too tightly. You want the mushrooms to hold their shape but still have a generous amount of filling.

Step 5: Prepare the Breadcrumb Topping

1. Make the Topping:

In a small bowl, mix the breadcrumbs, nutritional yeast, and olive oil (or vegan butter) until the breadcrumbs are evenly coated. This mixture will give the mushrooms a crispy, golden topping.

2. Sprinkle the Topping:

Generously sprinkle the breadcrumb mixture over each stuffed mushroom, pressing it down slightly to help it adhere to the filling.

Step 6: Bake the Stuffed Mushrooms

1. Bake:

Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the breadcrumb topping is golden brown and crispy.

2. Cool Slightly:

Remove the mushrooms from the oven and let them cool for a few minutes before serving. The filling will be hot, so giving them a little time to cool helps the flavors set and makes them easier to eat.

Step 7: Garnish and Serve

Transfer the mushrooms to a serving platter and sprinkle with chopped parsley or your favorite fresh herbs for a pop of color and freshness. Serve warm as an appetizer or side dish, and watch them disappear!

How to Serve

• As an Appetizer: These stuffed mushrooms are perfect as an elegant appetizer for a dinner party, holiday meal, or special occasion.
• As a Side Dish: Serve these mushrooms alongside pasta, risotto, or roasted vegetables for a complete vegan meal.
• On a Party Platter: Add these mushrooms to a party platter with other appetizers like vegan cheese, olives, and crackers for a beautiful spread.
• With a Salad: For a lighter meal, pair these stuffed mushrooms with a simple green salad or a grain-based salad like quinoa or farro.

Additional Tips for Success

1. Choose the Right Mushrooms: Look for large cremini or baby bella mushrooms that are firm and have a nice, rounded cap. This ensures they can hold plenty of filling.
2. Don’t Overstuff the Mushrooms: While it’s tempting to pack the mushrooms as full as possible, overstuffing them can cause the filling to spill out during baking. A heaping spoonful is the perfect amount for each mushroom.
3. Toast the Breadcrumbs: For an extra crispy topping, you can toast the breadcrumbs in a skillet with a bit of olive oil before adding them to the mushrooms. This step isn’t necessary, but it adds an extra layer of crunch.
4. Season Generously: Since mushrooms have a relatively mild flavor, be sure to season the filling well. Don’t be afraid to add an extra pinch of salt, pepper, or even some chili flakes for heat.
5. Make-Ahead Tip: You can assemble the stuffed mushrooms up to 24 hours in advance and store them in the fridge. When ready to bake, just pop them in the oven. This is perfect for holiday meal prep!

Recipe Variations

These Vegan Stuffed Mushrooms are already packed with flavor, but here are some fun variations to try:

1. Italian-Style Stuffed Mushrooms:

Add some finely chopped sundried tomatoes, black olives, and basil to the stuffing mixture for a Mediterranean-inspired twist. You can also sprinkle vegan mozzarella or parmesan on top for extra cheesiness.

2. Spicy Stuffed Mushrooms:

For a kick of heat, stir in red pepper flakes or finely diced jalapeños into the filling. Top with a drizzle of hot sauce or sriracha for an extra fiery finish.

3. Mushroom and Walnut Stuffed Mushrooms:

Add chopped walnuts or pecans to the stuffing mixture for a nutty, crunchy texture. This variation adds a nice contrast to the creamy ricotta filling.

4. Herb and Lemon Stuffed Mushrooms:

For a fresh, zesty flavor, add the zest of one lemon and extra fresh herbs like rosemary, thyme, or basil to the filling. The lemon zest brightens up the dish and makes it feel even lighter.

5. Gluten-Free Stuffed Mushrooms:

To make these stuffed mushrooms gluten-free, simply use gluten-free breadcrumbs or crushed gluten-free crackers for the topping. The rest of the recipe is naturally gluten-free.

Freezing and Storage

Storing Leftovers:

If you have any leftover stuffed mushrooms, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes, or until heated through.

Freezing the Mushrooms:

You can freeze the stuffed mushrooms before or after baking. If freezing before baking, place the assembled mushrooms on a baking sheet and freeze until solid. Transfer them to a freezer-safe container and store for up to 2 months. When ready to bake, add an extra 5-10 minutes to the baking time.

Reheating Frozen Mushrooms:

To reheat frozen stuffed mushrooms, bake them directly from frozen at 350°F (175°C) for 20-25 minutes or until fully warmed through.

Special Equipment

• Food processor or blender: For blending the vegan ricotta.
• Skillet: For sautéing the filling ingredients.
• Baking sheet: For baking the stuffed mushrooms.
• Parchment paper or silicone baking mat: To prevent the mushrooms from sticking to the baking sheet.

Frequently Asked Questions

1. Can I make these mushrooms ahead of time?

Yes! You can assemble the stuffed mushrooms up to a day in advance. Store them in the fridge, covered, until ready to bake. This makes them perfect for stress-free holiday entertaining.

2. Can I use store-bought vegan ricotta?

Absolutely! If you’re short on time, feel free to use store-bought vegan ricotta instead of making your own. Just be sure to adjust the seasoning to your taste.

3. How do I prevent the mushrooms from getting soggy?

To prevent soggy mushrooms, make sure you don’t overfill them with too much liquid. Additionally, baking them on a wire rack set over a baking sheet helps air circulate around the mushrooms, keeping them from steaming in their own juices.

4. Can I use larger portobello mushrooms?

Yes! If you prefer larger servings, you can use portobello mushrooms instead of smaller mushrooms. Just adjust the baking time to ensure the larger mushrooms cook all the way through—about 30-35 minutes should do the trick.

5. How do I add more protein to this recipe?

To increase the protein content, you can add lentils, quinoa, or even chickpeas to the filling mixture. These ingredients pair well with the spinach and vegan ricotta and make the mushrooms more filling.

Conclusion

These Vegan Stuffed Mushrooms with Ricotta and Spinach are a delightful and flavorful way to enjoy plant-based ingredients in an elegant and satisfying appetizer. The combination of creamy vegan ricotta, earthy spinach, and crispy breadcrumbs creates a dish that’s as delicious as it is visually stunning. Whether you’re making them for a holiday gathering, a dinner party, or simply as a special weeknight treat, these stuffed mushrooms are sure to impress.

The recipe is easy to customize with different herbs, spices, and add-ins, making it a versatile dish that can be adapted to suit your preferences. Plus, they’re make-ahead friendly, freezer-friendly, and perfect for both vegans and non-vegans alike.

So, grab a basket of mushrooms, whip up some delicious vegan ricotta, and get ready to wow your guests with this amazing appetizer. Happy cooking!

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