Spinach & Artichoke Dip Stuffed Mushrooms

Spinach & Artichoke Dip Stuffed Mushrooms:
Makes 32 stuffed mushrooms

You'll need 32 organic white button mushrooms

For the cream part of the filling:

5 organic artichoke hearts
1 cup packed organic spinach
1 tbsp organic vegan mayo (I use Earth Balance Organic Mayo)
1 tsp vegan parmesan sprinkles (I use Go Veggie Grated Parmesan Topping)
3 grinds organic black peppercorn
1 tbsp nutritional yeast
1 pinch organic sea salt
2-3 organic garlic cloves, chopped
1/2 organic onion, chopped
1 tbsp organic olive oil


For the rest of the filling:

3 organic artichoke hearts, minced
1/2 cup packed organic spinach
1/2 cup organic button mushroom stems, chopped

For the breadcrumb topping:

1/2 cup organic panko breadcrumbs
1 tbsp organic vegan butter (I use Earth Balance Omega-3 Buttery Spread)
1/2 tsp vegan parmesan sprinkles


First, rinse and de-stem the mushrooms, saving and chopping the stems until you have 1/2 cup worth of chopped stems. Place the mushroom heads into a large glass baking dish (you will probably need 2) and set the chopped stems aside.

To make the cream filling first place in your Vitamix or food processor the artichoke hearts, spinach, mayo, parmesan sprinkles, pepper, salt, and nutritional yeast. Before blending, heat a frying pan and sauté the onion and garlic in the olive oil until softened. Once onions and garlic are softened, add to the other ingredients in the blender and blend until thoroughly pureed. Place in a mixing bowl and set aside.

Next, mince an additional 3 artichoke hearts and chop the 1/2 cup of additional spinach and then fold into the cream filling along with the chopped mushroom stems. Using a teaspoon, fill the mushroom heads with the mixture allowing some to overflow the top and set aside.

Preheat the oven to 325 degrees.

For the breadcrumb topping heat a small pan and melt the vegan butter. Add breadcrumbs and stir continuously until lightly brown. When breadcrumbs are lightly browned, add in the parmesan topping and continue stirring until mixture becomes golden brown. Remove from heat and let cool.

Once breadcrumbs are cool enough to touch, hold one mushroom at a time over the breadcrumb mixture and sprinkle the breadcrumbs over the filling allowing the breadcrumbs to stick to the mixture and the rest to fall back into the pan.

Once all mushrooms are topped with breadcrumbs and placed back into the baking dish(es), add about 1/2 cup water to the bottom of each dish (or more) until there is a thin layer of water covering the bottom. Finally cover with tinfoil and bake for about 18-23 minutes or until mushrooms are warm and soft throughout.

Serve immediately and Enjoy!!


Nutrition Info for 4 Stuffed Mushroom:

87 calories, 4.7g fat, 0.7g sat fat, 0g trans fat, 0mg cholesterol, 158mg sodium, 8g carbohydrates, 2.3g fiber, 2g sugar, 4.6g protein.