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Home » Appetizers » Curry Potato Stuffed Mushrooms.

Curry Potato Stuffed Mushrooms.

Dec 17, 2014 · Modified: Dec 27, 2017 by Kelly Roenicke · 12 Comments

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Vegan stuffed mushrooms filled with a curried potato and spinach mix. Delicious and easy for the holidays! #vegan

Curry potato stuffed mushrooms are a wonderful appetizer! Easy and allergy friendly, so everyone can enjoy them!

curry potato stuffed mushrooms

Well, we just changed the number on our chalkboard Advent calendar and there are 8 days left until Christmas.

Yikes. For some reason, I thought I had more time! A lot of my shopping is done, although I have to make a run to TJ Maxx and Macy’s tomorrow to pick up a couple of things for Darryl. I’ve done my fair share of baking already, but I do have two more cookie recipes that we will be making for Christmas.

I haven’t been able to decide what I will be bringing to Christmas Eve at my Mom and Dad’s house. I think my sweet potato casserole for sure, and some cookies, and maybe an appetizer. Which brings me to today’s recipe for these vegan and gluten free curry potato stuffed mushrooms.

I LOVE stuffed mushrooms. I used to make them pretty frequently back in my cheese-eating days. Darryl used to love to make them too, and his favorite was a combination of blue cheese, bacon, and spinach. So good.

We’ve gotten a little bit creative these days, since cheese isn’t an option. I still crave a creamy filling inside the mushroom, so potato is a good alternative for us. I added a lot of vegan buttery spread, some coconut milk, spinach, and some Indian spices, and made these flavorful bites. These dairy free stuffed mushrooms didn’t last long at our house! Depending on the size of your mushrooms, you may have some potato filling left over, but don’t worry, you can just grab a spoon and polish that off in no time. ;)

Disclosure: This post contains affiliate links.

Button mushrooms stuffed with a mixture of curried potatoes and spinach. Vegan and gluten free. #appetizer
5 from 1 vote
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Curry Potato Stuffed Mushrooms.

Curry potato stuffed mushrooms make a tasty appetizer!

Course Appetizer
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 117 kcal
Author Kelly Roenicke

Ingredients

  • 20 white button mushrooms
  • 3 Yukon Gold Potatoes peeled and cut into chunks
  • 3 Tablespoons vegan buttery spread
  • 3 Tablespoons unsweetened coconut milk
  • ½ cup frozen chopped spinach thawed and drained
  • 1 ¼ Tablespoons curry powder
  • 1 teaspoon Garam Masala
  • ¼ teaspoon turmeric
  • 1 teaspoon sea salt
  • â…“ teaspoon pepper

Instructions

  1. Preheat the oven to 350 degrees. Grease a rimmed baking sheet with a little olive oil.
  2. Wash the mushrooms and remove the stems. Place them on the baking sheet and bake at 350 degrees for about 30 minutes.
  3. While the mushrooms bake, boil the potatoes until tender, about 20 minutes.
  4. Drain the potatoes, then add the vegan buttery spread, coconut milk, and spices. Use a potato masher or a hand blender to mix until smooth and creamy. Add the spinach and stir until heated through.
  5. Remove the mushrooms from the oven and drain off the excess juice from each mushroom cap. Set the oven to 450 degrees.
  6. Fill each mushroom cap with the potato mixture. You may not use all the potato mixture depending on how large the mushrooms are.
  7. Place the filled mushrooms back in the oven for about 5 minutes to heat them through.
  8. Let cool for a minute before moving the mushrooms to a serving tray.
Nutrition Facts
Curry Potato Stuffed Mushrooms.
Amount per Serving
Calories
117
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Sodium
 
458
mg
20
%
Potassium
 
636
mg
18
%
Carbohydrates
 
14
g
5
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
1820
IU
36
%
Vitamin C
 
12
mg
15
%
Calcium
 
59
mg
6
%
Iron
 
3.8
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.

gluten free potato stuffed mushrooms

There you go! A quick and easy vegan and gluten free appetizer for your holiday parties! Your guests won’t even miss the cheese. :

Related

« Simple and Healthy Crockpot Bean Soup.
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Filed Under: Appetizers, Dairy Free, food, Gluten Free, Recipes, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Grain Free, Mustard Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Katie

    September 29, 2019 at 9:20 pm

    5 stars
    Delicious recipe!

    Reply
  2. Kari

    August 12, 2015 at 12:02 pm

    I’m going to try these tonight but as a main meal in Portobello mushrooms. My husband loves samosas and he loves mushrooms, so I think he’s going to really like this interesting tweak on them. I wish I could be this creative in coming up with recipes. Thank god for people like you!

    Reply
  3. Arman @ thebigmansworld

    December 18, 2014 at 4:23 am

    Kelly, I promise you I am making this recipe. I am obsessed with ALL the ingredients listed. Obsessed.

    Reply
  4. alannamwaldron

    December 17, 2014 at 2:42 pm

    These look incredible!! Love the mix up of curry with stuffed mushrooms. I still need to do most of my Christmas shopping – yikes!

    Reply
  5. Natalie @ Tastes Lovely

    December 17, 2014 at 1:32 pm

    Only 8 days left?! Gah! I better get to wrapping my gifts! I love these stuffed mushrooms : )

    Reply
  6. Rebecca @ Strength and Sunshine

    December 17, 2014 at 12:30 pm

    These are so cute! I love stuffed mushrooms too!

    Reply
  7. Gayle @ Pumpkin 'N Spice

    December 17, 2014 at 12:17 pm

    Love these stuffed mushrooms! Such a creative idea!

    Reply
  8. genevieve y

    December 17, 2014 at 11:49 am

    Such a creative spin on stuffed mushrooms! I also love this because… finally an appetizer I can eat!

    Reply
  9. Julia

    December 17, 2014 at 11:33 am

    BEE-YOOOU-TEE-FUL! I’m always up for stuffed mushrooms and I love this idea you’ve created! Sign me up for all things curry and potato, m’dear!

    Reply

Trackbacks

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    […] edamame from Love And Olive Oil Loaded crispy baked sweet potato skins from Chocolate Covered Katie Curry potato stuffed mushrooms from The Pretty Bee Vegan spinach balls from Vegan Family Recipes Sprouted lentil falafel with coconut yogurt from Our […]

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  2. What I'm Loving Lately - Eat Real Food says:
    December 20, 2014 at 2:22 pm

    […] Curry Potato Stuffed Mushrooms via The Pretty Bee […]

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  3. Curry Potato Stuffed Mushrooms. - DeliciousHotRecipes says:
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    […] Curry Potato Stuffed Mushrooms. […]

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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