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Home » Appetizers » Vegan Stuffed Mushrooms with Spinach and Breadcrumbs.

Vegan Stuffed Mushrooms with Spinach and Breadcrumbs.

Mar 26, 2013 · Modified: Oct 25, 2021 by Kelly Roenicke · 13 Comments

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best stuffed mushrooms

These delicious vegan stuffed mushrooms are both filling and flavorful. Enjoy these as an appetizer or make a meal out of them! The crunchy buttered breadcrumbs on top make these irresistible.

vegan stuffed mushrooms on a tray

Stuffed mushrooms were one of our favorite appetizers before we eliminated dairy from our diet.

We loved to stuff mushroom caps with cream cheese, cheddar, and other dairy ingredients. They were savory and decadent, and we missed them once we stopped eating cheese.

It took me a long time to try to create an allergy friendly version of stuffed mushrooms. I just wasn’t sure how to recreate the decadence of my favorite recipe.

But I improvised, and we are in love with the result! These vegan stuffed mushrooms are absolutely delicious.

Mashed potatoes are the perfect creamy, buttery filling, and spinach adds some lovely color. The fried, crunchy breadcrumbs on top are so tasty – I could eat them by the spoonful.

Stuffed mushrooms are a great appetizer for a birthday party or even for a holiday meal. These take just a few minutes to make, and they are super flavorful.

You could make a delicious holiday appetizer table with these mushrooms, this red pepper bean dip, and a creamy vegan spinach dip. All three of these recipes are simple to make and full of flavor. Your guests won’t miss the dairy, gluten, or other allergens!

Ingredients

  • white button mushrooms
  • mashed potatoes
  • chopped spinach
  • breadcrumbs
  • melted vegan buttery spread
  • salt and pepper

Substitutions

  • Try Baby Bella mushrooms instead of button mushrooms.
  • Try kale instead of spinach.
  • Add some scallions or fresh herbs to the mashed potatoes.
  • You could use mashed sweet potatoes instead of regular potatoes.

How to make vegan stuffed mushrooms

  1. Remove the stems from the mushrooms, and place on a cookie sheet.
  2. Fill each mushroom cap with the mashed potato and spinach mixture.
  3. Make the buttered breadcrumbs.
  4. Top each mushroom with buttered breadcrumbs and bake at 350 degrees F for about 20 minutes.
how to make vegan stuffed mushrooms

Everyone who tries these loves them! These mushrooms are a very flavorful appetizer that would be perfect for your next party!

If you aren’t gluten free, feel free to use regular bread or bread crumbs. There are many different brands of allergy friendly bread, and most of them should work well for making homemade breadcrumbs.

gluten free stuffed mushrooms on a tray

More vegan appetizer recipes

  • Vegan Garlic Knots
  • Creamy Dairy Free Avocado Dip
  • Fried Samosa Patties

Disclosure: This post contains affiliate links.

easy vegan stuffed mushrooms
5 from 2 votes
Print

Vegan Stuffed Mushrooms with Spinach and Breadcrumbs.

These savory, delicious, vegan stuffed mushrooms are the perfect appetizer to make for your guests. The creamy filling and crispy topping are perfect together.

Course Appetizer
Cuisine American, Dairy Free, gluten free, vegan.
Keyword easy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 154 kcal
Author Kelly Roenicke

Ingredients

  • 12 white button mushrooms cleaned and stems removed
  • 1 cup mashed potatoes
  • ½ cup frozen chopped spinach thawed and drained
  • ½ cup gluten free breadcrumbs I made mine in the oven with leftover bread, or you can purchase them
  • 2 Tablespoons melted vegan buttery spread
  • ¼ teaspoon garlic salt
  • ⅛ teaspoon pepper
US Customary – Metric

Instructions

  1. Preheat oven to 350 degrees F. Put your mushroom caps on a foil lined cookie sheet for easy cleanup.

  2. Mix the mashed potatoes with the spinach and spoon into the mushroom caps.
  3. Mix the breadcrumbs with the melted buttery spread, garlic salt and pepper and pile on top of each mushroom.
  4. Bake at 350 degrees F for about 20 minutes. Keep an eye on them so the breadcrumbs don’t get too brown.

  5. Serve immediately.

Recipe Notes

To make your own breadcrumbs, dry out a couple of slices of bread, then process in the food processor to make crumbs.

You can also make a big batch of garlic breadcrumbs from scratch.

These are best eaten immediately, but if you have leftovers, store in the refrigerator in an airtight container. They should stay fresh for about 3 days.

Nutrition Facts
Vegan Stuffed Mushrooms with Spinach and Breadcrumbs.
Amount Per Serving
Calories 154 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 223mg10%
Potassium 422mg12%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 2555IU51%
Vitamin C 14.5mg18%
Calcium 29mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Appetizers, Dairy Free, food, Gluten Free, Nut Free, Recipes, Side Dish, Vegan Tagged With: Dairy Free, easy recipe, Egg Free, Fish Free, Gluten Free, Mustard Free, Nightshade Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

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  • 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. Melissa

    September 02, 2019 at 8:19 pm

    5 stars
    Absolutely loved this recipe! Tasty, filling and not a lot of ingredients! A favorite for the vegans and non-vegans. Thank you for this!

    Reply
    • Kelly Roenicke

      September 11, 2019 at 4:33 pm

      So glad you liked them! :)

      Reply
  2. Victoria

    August 25, 2017 at 4:45 pm

    How did you make vegan mashed potatoes?

    Reply
    • Kelly Roenicke

      August 26, 2017 at 9:49 am

      Just make them the way you normally would, but use vegan buttery spread and non-dairy milk.

      Reply
    • Darryl

      October 25, 2021 at 12:39 am

      5 stars
      We make these all the time! The breadcrumbs are the perfect topping.

      Reply
  3. Rachel @ Delicious Balance

    December 08, 2015 at 8:16 pm

    Such a great idea! I’m pinning for a possible holiday appetizer :)

    Reply
    • Kelly

      December 11, 2015 at 10:38 am

      Thanks for pinning!

      Reply
  4. Shauna Smart

    March 29, 2013 at 6:05 pm

    These stuffed mushrooms look so yummy!

    I’d really love for you to link up at my weekend link party that is going on right now at The Best Blog Recipes {The Weekend re-Treat} http://thebestblogrecipes.blogspot.com/

    Hope to see you there!

    Reply
  5. Heather Kinnaird

    March 29, 2013 at 1:41 pm

    they look amazing! I was planning on making stuffed mushrooms tonight too:)

    Reply
  6. Kathryn

    March 26, 2013 at 1:10 pm

    I made Darryl’s version when you posted it way back. They are so good! There are so many things you can stuff the mushrooms with! I’ll have to try them again. I haven’t done them since I tried Darryl’s version.

    Reply

Trackbacks

  1. Vegan Stuffed Mushrooms – EAT says:
    November 27, 2016 at 11:09 pm

    […] You can find complete recipes of this VEGAN STUFFED MUSHROOMS in theprettybee.com […]

    Reply
  2. Recipe Roundup: Stuffed Mushrooms by Karyl's Kulinary Krusade says:
    August 15, 2016 at 3:12 am

    […] Vegan Stuffed Mushrooms by The Pretty Bee […]

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  3. 16 Vegan Recipes Even Carnivores Will Love says:
    April 12, 2016 at 2:54 am

    […]  15 | Vegan Stuffed Mushrooms via The Pretty Bee […]

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