Spinach Artichoke Stuffed Mushrooms
A bite-sized take on spinach artichoke dip, tucked into mushrooms and baked for a simple starter or snack.
These warm and savory spinach artichoke stuffed mushrooms are filled with a creamy dairy-free blend of spinach, artichokes, herbs, and a little crunch on top. They’re bite-sized, comforting, and easy to make ahead—ideal for a vegan appetizer spread or finger food platter.
Spinach Artichoke Stuffed Mushrooms | Vegan Appetizer
Servings: 12-15 small mushrooms | Prep Time: ~15 minutes | Cook Time: ~20–25 minutes
Ingredients
12 to 15 medium cremini or white mushrooms, stems removed
1 tbsp. (15 ml.) olive oil
1/2 small yellow onion, finely chopped
2 cloves garlic, minced
1 cup (30 grams) baby spinach, finely chopped
1/2 cup (75 grams) artichoke hearts, drained and chopped
1/2 cup (120 ml.) plain unsweetened vegan cream cheese or cashew cream
2 tbsp. (15 grams) nutritional yeast
1/2 tsp. (2.5 ml.) sea salt
Black pepper, to taste
1/4 cup (15 grams) breadcrumbs (use gluten-free if needed)
Optional: 1 tbsp. (15 ml.) lemon juice or 1/2 tsp. dried thyme for extra brightness
Directions
Preheat oven to 375°F (190°C). Lightly oil a baking sheet or line it with parchment paper.
Clean the mushrooms and remove the stems (save for another use or finely chop and add to the filling if desired).
Heat olive oil in a skillet over medium heat. Sauté the onion for 3 to 4 minutes, then add garlic and spinach. Cook until wilted.
Stir in the chopped artichoke hearts and cook for another minute. Remove from heat.
In a bowl, combine the spinach-artichoke mixture with vegan cream cheese, nutritional yeast, salt, pepper, and optional lemon juice or thyme. Mix well.
Spoon the mixture into each mushroom cap and top with a pinch of breadcrumbs.
Bake for 18 to 22 minutes, until mushrooms are tender and tops are golden.
Serve warm, garnished with herbs or a light drizzle of olive oil if desired.
Make It Yours
Add chopped sun-dried tomatoes, roasted garlic, or a pinch of crushed red pepper for variation.
Pairs Well With
These pair beautifully with olives, marinated vegetables, and sparkling water or white wine. Also great as a side for pasta night.
Cashew Ricotta Filling Option
This version is rich, slightly tangy, and pairs perfectly with spinach and artichokes.
Cashew Ricotta Base
3/4 cup (105 grams) raw cashews, soaked and drained
2 tbsp. (30 ml.) lemon juice
1 clove garlic
1/4 cup (60 ml.) water
1/2 tsp. (2.5 ml.) sea salt
Black pepper, to taste
Directions
Blend all ingredients in a food processor until creamy but textured. Add 1 to 2 tablespoons more water as needed.
Fold the cashew ricotta into the cooked spinach-artichoke mixture in place of the vegan cream cheese.
Tip
Add 1 tablespoon (7 grams) nutritional yeast or a pinch of oregano for a more savory depth.
Tofu Filling Option
This lighter, protein-rich version uses firm tofu to create a whipped, creamy texture.
Tofu Cream Base
1/2 block (7 oz. or 200 grams) firm tofu, patted dry
1 tbsp. (15 ml.) olive oil
2 tbsp. (30 ml.) lemon juice
1 tbsp. (7 grams) nutritional yeast
1 tsp. (5 ml.) miso paste (optional but adds umami)
Sea salt and black pepper, to taste
Directions
Blend tofu, olive oil, lemon juice, nutritional yeast, and seasonings in a food processor until smooth and fluffy.
Fold into your sautéed spinach-artichoke mixture in place of vegan cream cheese.
Flavor Boost
A little garlic powder or fresh basil blends in nicely here.
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