Spinach Stuffed ‘Shrooms

Nope, not a new concept, but clearly a popular one! By substituting in a dairy free (vegan) cream cheese and adding in extra greens, we've made this old party fav actually sort of (gasp!) healthy!



  • 18-24 large crimini mushrooms
  • 2-3 garlic cloves, minced
  • 1 small yellow onion, diced
  • 1 package of frozen spinach, well drained
  • 1 red bell pepper, de-seeded and roughly chopped
  • 3/4 C vegan cream cheese
  • 2 TBS Italian seasoning blend
  • scant of sea salt
  • 1 C bread crumbs


Preheat oven to 375.

Over medium-high heat, lightly saute the garlic and onion in just a little bit of olive oil for about 3-4 minutes. Remove the stems from the mushrooms and in a food processor add the stems, the onion/garlic mixture, spinach, bell pepper, cream cheese, salt and seasoning. Continue to process until a thick paste forms. Transfer the mixture into a large mixing bowl and fold in the bread crumbs. With a spoon, delicately smoosh (a high-brow culinary term) the mixture into each mushroom cap. 

On a parchment paper lined baking pan, bake for about 20-25 minutes, checking halfway through. Serve warm.

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