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!