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.

Shadush Sachiska

Vegan Spinach and Walnut-Stuffed Mushrooms

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

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Additional Time 5

Total Time 40

Servings: 24 pieces

Course: Uncategorized

Cuisine: Vegan

Calories: 69

Ingredients Method Notes

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

Method

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

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.