Vegan Spinach and Walnut-Stuffed Mushrooms

These elegant vegan stuffed mushrooms burst with garlicky wilted spinach, crunchy toasted walnuts, lemony vegan ricotta, and fresh herbs. Baked until golden, they’re rich, satisfying, and completely dairy-free. The perfect crowd-pleasing appetizer or light main that even non-vegans devour in seconds.

Why You’ll Love This Recipe

You won’t believe something this creamy and “cheesy” is totally vegan! The combination of earthy mushrooms, buttery walnuts, and bright spinach tastes like pure comfort, while the vegan ricotta gives that luxurious mouthfeel everyone craves. Naturally gluten-free, oil-free optional, and only real-food ingredients – fancy restaurant vibes with zero guilt.

Yield: 24 pieces

Vegan Spinach and Walnut-Stuffed Mushrooms

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Tender mushrooms filled with garlicky spinach, toasted walnuts, creamy vegan ricotta & herbs – 100% plant-based and unbelievably delicious!

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

• 24 large cremini mushrooms, stems removed
• 10 oz fresh spinach (or 8 oz frozen, thawed & squeezed dry)
• 1 cup vegan ricotta (Kite Hill or homemade)
• ½ cup walnuts, toasted & finely chopped
• ¼ cup nutritional yeast
• 2 cloves garlic, minced
• Zest + juice of ½ lemon
• 2 tablespoons fresh parsley, chopped
• ½ teaspoon salt & black pepper
• Optional: 1–2 tablespoons olive oil or water for sautéing
• Extra chopped walnuts & parsley for garnish

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment – vegan party time!
2. Gently remove mushroom stems (chop & save for soup!) and scoop a little extra cavity.
3. Place caps hollow-side up and bake 8–10 minutes to release moisture.
4. While they bake, toast walnuts in a dry skillet until fragrant – don’t walk away!
5. In the same pan, sauté spinach with garlic (and a splash of water/oil) until just wilted, then squeeze dry like you mean it.
6. In a bowl, mix vegan ricotta, nutritional yeast, lemon zest + juice, parsley, salt, pepper, toasted walnuts, and the squeezed spinach.
7. Taste the filling – it should be creamy, nutty, and make you smile. Adjust seasoning!
8. Remove mushrooms from oven, blot any liquid, then generously stuff each cap (really mound it up).
9. Bake 10–12 minutes until mushrooms are tender and tops are lightly golden. Broil 1–2 min for extra beauty.
10. Rest 5 minutes, sprinkle with extra walnuts and parsley, then serve warm – prepare for “wait, this is vegan?!” reactions!

Notes

100% vegan, gluten-free, can be oil-free. Only ~2–3g net carbs each. Filling can be made 2 days ahead – stuff and bake when ready.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 69Total Fat 5gSaturated Fat 1gUnsaturated Fat 4gCholesterol 3mgSodium 58mgCarbohydrates 3gFiber 1gSugar 1gProtein 3g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Pre-bake the caps 8–10 min – prevents watery filling.
• Squeeze EVERY drop of water from the spinach (use a clean towel!).
• Toast walnuts in a dry pan 3–4 min – transforms flavor.
• Use the best vegan ricotta you can find (Kite Hill, Tofutti, or homemade cashew ricotta).
• Add a pinch of nutritional yeast for extra cheesy depth.
• Finish under the broiler 1–2 min for golden tops.

Ingredients Notes

• Cremini mushrooms: Meaty texture that holds filling perfectly.
• Fresh spinach: Wilts down to silky perfection.
• Walnuts: Buttery crunch and healthy fats.
• Vegan ricotta: Creamy, tangy base (cashew or almond-based is best).
• Nutritional yeast: Gives savory, cheesy umami.
• Lemon & garlic: Brightens the whole dish.

Variations and Substitutions

• Nut-free: Use toasted sunflower seeds or pumpkin seeds instead of walnuts.
• Pesto style: Add 2 tbsp vegan pesto to the filling.
• Mushroom “bacon”: Top with coconut bacon or smoked tempeh bits.
• Cheesy boost: Mix in vegan mozzarella shreds and broil longer.
• Greek twist: Add artichokes + dill + vegan feta.
• Air-fryer: 360°F for 10–12 minutes total.

Storage Options

• Fridge: Airtight container up to 4 days.
• Reheat: 350°F oven or air-fryer 7–9 minutes (add fresh garnish after).
• Freezer: Freeze unbaked or baked up to 2 months. Bake from frozen 22–25 min at 375°F.

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Until you can read, Thai Peanut Chicken-Stuffed Mushrooms