Vegan Ricotta & Spinach Stuffed Mushrooms – A Festive, Flavor-Packed Appetizer

These vegan stuffed mushrooms are everything you want in a holiday appetizer — savory, cheesy, umami-rich, and completely plant-based. They’re filled with creamy vegan ricotta, sautéed spinach, garlic, and finished with a sprinkle of dairy-free parmesan. Oh, and they just happen to be gluten-free too!

Whether you serve them warm at a cozy dinner party or chilled on a holiday platter, these bite-sized treats are guaranteed to impress.

Why You’ll Love These Stuffed Mushrooms

• 100% vegan & vegetarian-friendly

• Dairy-free & gluten-free

• Nutritious and packed with plant-based protein

• Deep umami flavor

• Creamy, cheesy, and so satisfying

• Easy to make, even easier to eat!

They make a great appetizer, party snack, or even a light lunch when served with a seasonal salad (try a kale, pumpkin, and apple combo!).

Ingredients You’ll Need

For the mushrooms:

• 1 lb (450g) crimini or portobello mushrooms

• 1 tbsp olive oil

• 3 garlic cloves, minced

• 4.5 oz (140g) baby spinach

• ½ batch vegan ricotta

• ½ batch vegan parmesan

• 1 tbsp Italian seasoning

• Salt and freshly ground black pepper

• Fresh chives or herbs, for garnish

Optional: Homemade Vegan Ricotta

• Extra firm tofu

• Lemon juice

• Nutritional yeast

• Garlic powder

• White miso paste

Optional: Homemade Vegan Parmesan

• Macadamia nuts

• Nutritional yeast

• Garlic powder

• Onion powder

• Sea salt

💡 Short on time? Store-bought vegan cheeses work great too!

How to Make Vegan Stuffed Mushrooms

⏱ Total Time: 40 minutes
🧑‍🍳 Servings: About 8

1. Make Your Vegan Cheeses (if homemade)

Prepare about ½ batch of vegan ricotta and ½ batch of vegan parmesan. Save any extra for pasta or sandwiches!

2. Bake the Mushroom Caps

Preheat oven to 400°F (200°C).
Remove stems from the mushrooms (save them for the filling) and place caps hollow side up on a baking rack or tray. Bake for 15 minutes until they release their juices.

3. Cook the Filling

While the caps bake, finely chop the mushroom stems. Heat olive oil in a skillet, sauté the stems for a few minutes, then add garlic. Stir in spinach and cook until wilted.
Add the juices from the baked mushroom caps and let simmer until mostly evaporated.

In a mixing bowl, combine the cooked veggies with vegan ricotta, Italian seasoning, salt, and pepper. Mix well!

4. Stuff & Bake Again

Fill each mushroom cap with about 2 tbsp of filling, depending on size. Top with vegan parmesan and return to the oven for 10 more minutes, or until the tops are golden and lightly crisp.

Garnish with chopped chives or your favorite herbs. Serve warm or at room temp — either way, they’re delicious!

Serving Suggestions

• As a festive appetizer for holiday dinners or gatherings

• Alongside vegan soups, salads, or casseroles

• Paired with a hearty winter salad or crusty bread

• With a mug of mulled wine for cozy Christmas vibes

Tips & Variations

• Use white button or portobello mushrooms instead of crimini

• Frozen spinach works too — just thaw and squeeze out excess water

• Sub kale or chard for spinach (cook longer if needed)

• Add roasted garlic to the filling for deeper flavor

• Try vegan cream cheese or herbed cashew spread instead of ricotta

• Leftover filling? Use it for stuffed shells or vegan lasagna!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

These vegan stuffed mushrooms are flavorful, festive, and foolproof — an easy win for holiday hosting or everyday snacking. Let me know how you like them!

Would you like this version formatted for a Facebook or Instagram caption too? I can shorten or stylize it for social media!