Name: Vegan Stuffed Mushrooms with Spinach & Cashews
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Yield: 24
Cuisine: Vegan / Plant-Based
Ingredients: ¼ tsp black pepper; ⅓ cup nutritional yeast; ½ cup panko breadcrumbs (use GF if needed); ½ tsp salt; 1 ½ cups raw cashews, soaked 4+ hours; 10 oz frozen spinach, thawed and squeezed very dry; 24 large cremini mushrooms, stems removed; 3 cloves garlic; 3 tbsp olive oil (divided); 3 tbsp olive oil (divided); Fresh parsley for garnish; Fresh parsley for garnish; Juice + zest of 1 lemon; Juice + zest of 1 lemon

Meaty mushroom caps filled with creamy cashew “cheese,” garlicky spinach, and toasted breadcrumbs, baked until golden. A rich, satisfying vegan appetizer that even non-vegans devour in seconds.

Why You’ll Love This Recipe

These Vegan Stuffed Mushrooms are proof that plant-based can be outrageously delicious: cashews soak into the creamiest dairy-free filling, spinach adds earthy freshness, and a crispy panko topping gives perfect texture. They’re completely vegan, gluten-free (with GF breadcrumbs), and packed with flavor—nobody will miss the cheese! Perfect for holidays, parties, or anytime you want an elegant yet easy appetizer that impresses everyone. Make a double batch because these disappear faster than you can say “another one, please!”

Recipe Tips and Tricks

Soak cashews at least 4 hours (or quick-soak in boiling water 30 min).
Squeeze spinach bone-dry—watery filling is the enemy.
Choose large, deep cremini or portobello caps.
Pulse filling in food processor for silky texture.
Don’t skip toasting the panko—flavor + crunch upgrade.
Broil last 2 minutes for golden, crispy tops.
Serve warm—best straight from the oven.

Yield: 24 Stuffed Mushrooms

Vegan Stuffed Mushrooms with Spinach & Cashews

Creamy cashew-spinach stuffed mushrooms—100% vegan and totally addictive!

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

¼ tsp black pepper
⅓ cup nutritional yeast
½ cup panko breadcrumbs (use GF if needed)
½ tsp salt
1 ½ cups raw cashews, soaked 4+ hours
10 oz frozen spinach, thawed and squeezed very dry
24 large cremini mushrooms, stems removed
3 cloves garlic
3 tbsp olive oil (divided)
3 tbsp olive oil (divided)
Fresh parsley for garnish
Fresh parsley for garnish
Juice + zest of 1 lemon
Juice + zest of 1 lemon

Instructions

Soak cashews: Cover with water 4+ hours or quick-soak in boiling water 30 min—drain well.
Prep mushrooms: Wipe caps, remove stems, scoop a little extra space.
Dry spinach: Squeeze every drop of water from thawed spinach—critical!
Make cashew cream: Blend soaked cashews, nutritional yeast, garlic, lemon juice/zest, salt, pepper, and 2 tbsp water until silky.
Mix filling: Fold cashew cream with squeezed spinach—taste and adjust seasoning.
Toast panko: Heat 1 tbsp olive oil, toast panko until golden—set aside.
Stuff mushrooms: Generously fill each cap—mound it high!
Top with crunch: Sprinkle toasted panko over each stuffed mushroom.
Bake to golden: 400°F for 20–22 minutes until tops are crispy.
Broil & serve: Last 2 minutes under broiler, garnish with parsley—pure vegan bliss!

Notes

Soaked cashews are the secret to ultra-creamy texture.
Make filling a day ahead—flavors get even better.
Leftovers are delicious chopped into pasta or salad.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 44Total Fat 2gSaturated Fat 0gUnsaturated Fat 2gSodium 110mgCarbohydrates 5gFiber 1gSugar 1gProtein 2g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.