Looking for an easy vegan starter or canapé? These bite-sized stuffed mushrooms are packed with a creamy spinach, artichoke and cashew filling, finished with a crunchy panko topping, and can be made ahead.
Vegan Stuffed Mushrooms: The Perfect Make-Ahead Party Starter
These vegan stuffed mushrooms are the little bites everyone reaches for first. Juicy chestnut mushrooms are filled with a creamy spinach and artichoke mixture made with cashew cream, then topped with crisp panko breadcrumbs and baked until golden. They look impressive, but they are easy to make, and most of the work can be done ahead. That makes them perfect for Christmas parties, festive buffets, party food or a weekend starter.
The filling is inspired by the one in my pull-apart Christmas tree with spinach and artichoke filling, and it is just as moreish in a mushroom cap. If you’re after something heartier for a main course, try my portobello stuffed mushrooms with falafel crumble instead.
Why you’ll love these easy vegan stuffed mushrooms
- Creamy without dairy: blended cashews give a rich, cheesy-tasting filling with no vegan cheese needed.
- No soggy mushrooms: pre-baking the caps cavity side down draws out the excess liquid, so every bite is juicy, not watery.
- Make-ahead friendly: prepare the filling and caps up to two days in advance, then stuff and bake when your guests arrive.
- Party-sized: the recipe makes 20, enough for 4–5 people as a starter or a tray of canapés.
- Simple ingredients: everything is available in UK supermarkets, and frozen spinach keeps it budget-friendly.
More vegan starters and party food
If you enjoyed these vegan stuffed mushrooms, you’ll love:
- Asian Mushroom Wellington
- Cheesy Garlic Pull Apart Bread
- Christmas Salad Wreath
- 100 Recipes for a Merry & Happy Vegetarian Christmas
Watch how to make vegan stuffed mushrooms
Ingredients for vegan stuffed mushrooms
- Chestnut mushrooms: choose medium to large mushrooms, about 4–5cm across, so they hold plenty of filling. Chestnut mushrooms have more flavour and less water than white button mushrooms. Find out more in my guide on how to cook mushrooms.
- Cashews: soaked in boiling water, they blend into a silky cream that binds the filling, much like my simple cashew cream. Use unsalted cashews so you can control the seasoning.
- Frozen spinach: cheaper than fresh and already wilted. Squeeze it really well, as excess water is the enemy of a good stuffed mushroom.
- Grilled artichokes in oil: from a jar or the deli counter, they add a tangy, slightly smoky flavour. Drain them well before chopping.
- Nutritional yeast: adds a savoury, cheesy note.
- Shallot and garlic: for a gentle, sweet base flavour.
- Dried Italian herbs and lemon juice: to lift and brighten the creamy filling.
- Panko breadcrumbs: these give a much crunchier top than ordinary breadcrumbs. Use gluten-free panko if needed.
You’ll find the full ingredient list with quantities in the recipe card below.
Substitutions and variations
- Nut-free: swap the cashews for the same weight of sunflower seeds (soaked the same way), or stir in 3 tbsp vegan cream cheese instead of the cashew cream.
- Gluten-free: use gluten-free panko or crushed gluten-free crackers. The rest of the recipe is naturally gluten-free.
- No artichokes? Use finely chopped sun-dried tomatoes or roasted red peppers from a jar.
- Make it a main: use 4 large portobello mushrooms. Pre-bake for 12–15 minutes, then bake for 20 minutes once stuffed.
- Vegetarian (not vegan): use conventional cream cheese (about 3 tbsp) and/or top with a little grated Parmesan-style hard cheese with the panko.
How to make vegan stuffed mushrooms
Here’s an overview of the method with photos. The full instructions are in the recipe card below.
1. Soak the cashews and thaw the spinach
Cover the cashews with boiling water and leave them to soak for 20 minutes. Cover the frozen spinach with boiling water in a second bowl to thaw.
2. Prepare and pre-bake the mushrooms
Wipe the mushrooms clean (don’t wash them, as they soak up water), remove the stems and widen the cavities slightly. Bake cavity side down for 10 minutes. This is the key step for avoiding soggy stuffed mushrooms.
3. Make the spinach and artichoke filling
Fry the shallot, then the chopped mushroom stems, until all the liquid has cooked off. Add the well-squeezed spinach and garlic, then stir in the artichokes, nutritional yeast, herbs and salt.
4. Blend the cashew cream
Blend the drained cashews with lemon juice and a little water until completely smooth, then stir it through the filling.
5. Stuff, top and bake
Pour away any liquid from the pre-baked mushrooms, turn them cavity side up and leave them to cool. They may release more water as they cool, so discard this before stuffing. Pile in the filling, sprinkle with panko, spray with oil and bake for 15 minutes until golden and crisp.
Tips for the best stuffed mushrooms
- Don’t skip the pre-bake. Mushrooms are around 90% water. Baking them first, cavity side down, lets the liquid drain away instead of pooling under your filling.
- Squeeze the spinach hard. Press it with your hands, or in a sieve or twist it in a clean tea towel until no more water comes out.
- Cook the stems until dry. Keep frying until the pan is dry and the stems start to colour. This concentrates their flavour.
- Use a small blender. 75g cashews is too little for a large jug blender. A mini chopper or small blender is ideal.
- Season the caps lightly. A little salt and pepper on the caps will enhance the taste of the mushrooms.
- Overfill. The filling won’t spread or run, so mound it generously for the best-looking canapés.
Can you make stuffed mushrooms ahead?
Yes, and that’s what makes these vegan stuffed mushrooms so good for entertaining. Here’s a stress-free plan for Christmas or a party:
- Up to 2 days ahead: make the filling (including the cashew cream), cover and chill.
- Up to 1 day ahead: pre-bake the caps, drain them, cool and stuff. Cover and refrigerate on the baking tray.
- To serve: sprinkle with panko, spray with oil and bake for 18–20 minutes from chilled, until piping hot and golden.
Add the panko just before baking so it stays crisp.
Storage, freezing and reheating
- Fridge: keep leftovers in an airtight container for up to 3 days.
- Freezer: for best results, freeze the mushrooms stuffed but unbaked (without the panko). baked stuffed mushrooms can turn watery once thawed, so I don’t recommend freezing them after cooking.
- Reheat: bake at 180°C/160°C fan/gas 4 for 8–10 minutes, or 4–5 minutes in an air fryer at 180°C. Avoid the microwave, which makes the tops soft.
What to serve with vegan stuffed mushrooms
- As canapés: with other festive nibbles such as curried cauliflower canapés, caprese bruschetta, cannellini dip and an antipasto platter.
- As a starter: with a dressed rocket salad and a drizzle of balsamic glaze.
- As a side: with a vegan nut roast wreath or a vegan Wellington wreath on Christmas Day.
- For a light supper: with rosemary focaccia and a green salad.
Frequently asked questions
Medium to large chestnut mushrooms (about 4–5cm across) are ideal for bite-sized stuffed mushrooms. They are firmer and more flavourful than white button mushrooms. For a main course, use portobello mushrooms.
Pre-baking isn’t essential, but it makes a big difference. Baking the caps cavity side down for 10 minutes releases their liquid, so the finished stuffed mushrooms aren’t watery and the filling stays creamy.
Wipe the mushrooms rather than washing them, pre-bake them and drain off the liquid, then turn them over and let them cool, discarding any extra water they release. Squeeze the spinach thoroughly and cook the chopped stems until dry. A crisp panko topping also adds texture.
Yes. Replace the cashews with soaked sunflower seeds, or stir 3 tbsp vegan cream cheese into the filling instead of the cashew cream.
The only ingredient containing gluten is the panko. Swap it for gluten-free panko or breadcrumbs and the recipe is gluten-free.
Yes. Air fry the caps cavity side down at 180°C for 6–8 minutes, drain, stuff and top with panko, then air fry for a further 6–8 minutes until golden. You may need to cook them in batches.
Have you made this recipe? Leave a star rating and a comment below. I love hearing how you get on! You can also tag me on Instagram @theflexitarianuk.
Vegan Stuffed Mushrooms
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
For the mushrooms
- 20 medium to large chestnut mushrooms about 4–5cm across
- 1 tbsp olive oil
- salt and pepper
For the cashew cream
- 75 g unsalted cashews
- 1½ tsp lemon juice
- 2–3 tbsp water
For the spinach and artichoke filling
- 125 g frozen spinach
- 1 tbsp olive oil
- 25 g shallot about 1 small, finely chopped
- 2 garlic cloves grated
- 40 g grilled artichokes in oil drained and finely chopped
- 1 tbsp nutritional yeast
- 1½ tsp dried Italian herbs
- ½ tsp salt plus extra to taste
For the topping
- 15 g panko breadcrumbs gluten-free if needed
- oil spray
- fresh thyme leaves to serve, optional
Instructions
Prepare
- Preheat the oven to 200°C/180°C fan/gas 6.
- Put the cashews in a heatproof bowl, cover with boiling water and leave to soak for 20 minutes. Put the frozen spinach in a second bowl, cover with boiling water and leave for 10 minutes to thaw.75 g unsalted cashews, 125 g frozen spinach
- Meanwhile, wipe the mushrooms clean with a dry cloth or kitchen paper. Remove the stems, then use a small knife or teaspoon to widen each cavity a little. Finely chop the stems and trimmings and set aside.20 medium to large chestnut mushrooms
- Arrange the mushrooms on a baking tray, cavity side down. Drizzle with 1 tbsp olive oil, season lightly with salt and pepper and bake for 10 minutes.1 tbsp olive oil, salt and pepper
Make the filling
- While the mushrooms bake, heat 1 tbsp olive oil in a large frying pan over a medium-low heat. Fry the shallot gently for 3–4 minutes until soft. Add the chopped mushroom stems and cook for about 8 minutes, until any liquid has evaporated.1 tbsp olive oil, 25 g shallot
- Drain the spinach and squeeze out as much water as possible. Add it to the pan with the garlic and cook gently for 3–4 minutes. Stir in the artichokes, nutritional yeast, Italian herbs and salt, then take off the heat.2 garlic cloves, 40 g grilled artichokes in oil, 1 tbsp nutritional yeast, 1½ tsp dried Italian herbs, ½ tsp salt
- Drain the cashews and blend with the lemon juice and 2 tbsp water until completely smooth, adding the last tablespoon of water only if needed. Stir the cashew cream into the spinach mixture, then taste and adjust the seasoning.1½ tsp lemon juice, 2–3 tbsp water
Stuff and bake
- Take the mushrooms out of the oven and pour off any liquid on the tray. Turn them cavity side up and leave them to cool until you can handle them. They may release more water as they cool, so pour this away before stuffing.
- Fill the mushrooms generously with the spinach and artichoke mixture. Sprinkle with the panko and give each one a light spray of oil.15 g panko breadcrumbs, oil spray
- Return to the oven for 15 minutes, until the tops are golden and crisp. Scatter with thyme leaves, if using, and serve warm.fresh thyme leaves
Notes
- Mushrooms: chestnut mushrooms about 4–5cm across work best. Wipe rather than wash them, so they don’t absorb water.
- Blending: a mini chopper or mall blender works best for this small quantity of cashews.
- Nut-free: use 75g soaked sunflower seeds, or 3 tbsp vegan cream cheese instead of the cashew cream.
- Gluten-free: use gluten-free panko.
- Make ahead: make the filling up to 2 days ahead. Pre-bake, drain and stuff the mushrooms up to 1 day ahead and chill. Add the panko and bake for 18–20 minutes from chilled.
- Storage: keep in the fridge in an airtight container for up to 3 days. Reheat in the oven at 180°C/160°C fan/gas 4 for 8–10 minutes.
Nutritional Information
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/vegan-stuffed-mushrooms/
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Other things you might like
- Vegan Stuffed Peppers
- Leek & Spinach Stuffed Flatbreads
- Herby Cashew Cream Cheese
- Christmas Soup Recipes: 15 Festive, Warming & Meat-Free Winter Soups
- Hazelnut & Orange Nut Roast with Cranberry Sage Sauce
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