Spinach Stuffed Mushrooms

Spinach Stuffed Mushrooms

Photo by Debra C.

  • Prep Time


  • Total Time


  • Servings



  • 20

    large button mushrooms, stems removed

  • 6

    ounces vegan cream cheese

  • 8

    ounces frozen spinach, thawed, squeezed well to remove excess water

  • Salt and freshly ground black pepper

  • ¼

    cup shredded vegan cheese


Preheat oven to 350 degrees F. Finely chop 10 of the mushroom stems and place in a large bowl. Set mushroom caps aside. Add cream cheese and spinach to bowl and stir well to combine. Season with salt and pepper. Place mushroom caps, bottom side up, on a large baking sheet. Use a spoon to fill caps with spinach-cheese filling. Bake for 12 minutes. Sprinkle top of mushrooms with shredded cheese. Bake for another 5 minutes. Transfer mushrooms to a stack of paper towels to absorb any moisture. Place on a platter and serve warm.


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