Vegan Stuffed Mushrooms
Easy vegan stuffed mushrooms filled with spinach, artichoke and cashew cream and topped with crisp panko breadcrumbs. A make-ahead starter or canapé that's perfect for Christmas and parties.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
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.
Nutrition
Serving: 1mushroomCalories: 48kcalCarbohydrates: 3gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 79mgPotassium: 151mgFiber: 1gSugar: 1gVitamin A: 753IUVitamin C: 1mgCalcium: 16mgIron: 1mg