These Vegan Tofu Spinach Stuffed Mushrooms are filled with spinach and creamy tofu, for a delicious and healthy holiday appetizer.
These Vegan Tofu Spinach Stuffed Mushrooms are the classic holiday appetizer turned Whole Food Plant-Based.
These mushrooms are creamy and delicious, without using any cream cheese! The secret? Silken tofu.
Silken tofu is a GEM of a food - it makes creamy smoothies and decadent mousse desserts. And, luscious, soft stuffed mushroom filling.
Besides silken tofu, these mushrooms have a simple yet tasty flavor combo: shallots and spinach, with nutritional yeast for cheesy flavor, and GF breadcrumbs for some crunch
These vegan stuffed mushrooms are a healthy party appetizer!
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Why I love these Vegan Tofu Spinach Stuffed Mushrooms
- Dietary needs - these stuffed mushrooms are vegan, gluten-free, dairy-free, oil-free, and sugar free
- Vegan version of stuffed mushrooms - this recipe is a whole food plant-based version of classic stuffed mushrooms. Perfect to serve for guests with dietary restrictions
- Great for parties - Stuffed mushrooms are a classic party appetizer and no one will guess these mushrooms are vegan!
- Nutrient dense - an appetizer that tastes great can also be super healthy! These mushrooms are stuffed with tofu, spinach, and shallots. There's of nutritional value AND flavor!
Ingredient Notes & Substitutions
- Cremini Mushrooms: look for larger cremini mushrooms, so you can fill each mushroom with a good amount of filling. Save those smaller mushrooms for something like mushroom tacos or mushroom stroganoff
- Shallot: shallots are a bit more mild than onion and I really like their nuanced flavor in this recipe. Half a small yellow onion would work as a sub though
- Garlic
- Frozen Chopped Spinach: frozen spinach is the key to my spinach artichoke dip, and it is the key in this filling too. Using frozen chopped spinach means minimal prep and the right consistency for the filling
- Salt & Pepper
- Silken Tofu: instead of using vegan cream cheese, this recipe uses silken tofu, which is super soft just like cream cheese and way less processed. It also adds a punch of protein!
- Nutritional Yeast: nutritional yeast is a spice that adds a cheesy flavor. Find it in the spice or baking aisle.
- Gluten-Free Breadcrumbs: if you aren't gluten-free, feel free to use regular breadcrumbs. These don't need to be "panko" but they can be!
How to make Vegan Tofu Spinach Stuffed Mushrooms
Step 1. Preheat the oven to 400°F.
Step 2. Carefully remove mushrooms stems, keeping the mushroom caps intact. Discard half of the stems, and finely mince the other half.
Step 3. Add the minced mushroom stems to a skillet over medium heat, along with the shallot, garlic, spinach, salt, and pepper. Cook 5 minutes, until the mushrooms are soft and the spinach is warmed through.
Step 4. Add the tofu and nutritional yeast and stir to combine.
Step 5. Arrange the mushroom caps in a baking dish, cavity side up.
Step 6. Use a cookie scoop or spoon to scoop a tablespoon or so of the spinach tofu mixture into each mushroom cap.
Step 7. Sprinkle the stuffed mushrooms with the breadcrumbs.
Step 8. Bake for 20-25 minutes, until the mushrooms are soft. Then, turn the oven to broil and cook 5 minutes more until the breadcrumbs are golden brown. Serve immediately.
FAQ & Expert Tips
You can prep and bake these mushrooms before the day you want to serve them.
Follow the instructions as written, except skip adding the breadcrumbs in step 7. Bake for 20 minutes as indicated in step 8, then remove the mushrooms from the oven, let cool, cover, and store.
When ready to serve, sprinkle with breadcrumbs and heat the mushrooms in the oven at 400°F for 5 minutes, then broil for 5 minutes.
If you have leftovers, store them in an airtight container in the refrigerator. They'll last up to a week.
Recipe Prayer
Thank you God for these stuffed mushrooms. We are grateful for this food and the people we are enjoying it with. Amen.
More Vegan Mushroom Recipes
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📖 Recipe
Vegan Tofu Spinach Stuffed Mushrooms (Gluten-Free)
Ingredients
- 24 Large Cremini Mushrooms
- 1 Medium Shallot chopped
- 2 Cloves Garlic minced
- 4 Ounces Frozen Chopped Spinach
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- 8 Ounces Silken Tofu
- ¼ Cup Nutritional Yeast
- ¼ Cup Gluten-Free Breadcrumbs
Instructions
- Preheat the oven to 400°F.
- Carefully remove mushrooms stems, keeping the mushroom caps intact. Discard half of the stems, and finely mince the other half.
- Add the minced mushroom stems to a skillet over medium heat, along with the shallot, garlic, spinach, salt, and pepper. Cook 5 minutes, until the mushrooms are soft and the spinach is warmed through.
- Add the tofu and nutritional yeast and stir to combine.
- Arrange the mushroom caps in a baking dish, cavity side up.
- Use a cookie scoop or spoon to scoop a tablespoon or so of the spinach tofu mixture into each mushroom cap.
- Sprinkle the stuffed mushrooms with the breadcrumbs.
- Bake for 20-25 minutes, until the mushrooms are soft. Then, turn the oven to broil and cook 5 minutes more until the breadcrumbs are golden brown. Serve immediately.
Nutrition
Nutrition information is an estimate.
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