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easy vegan stuffed mushrooms

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


  • 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
  • teaspoon pepper


  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.