Spinach and Artichoke Stuffed Mushrooms with Crispy Garlic Panko Topping  

These flavour-packed stuffed mushrooms are the perfect bite-sized app for any occasion. With a creamy filling and a crunchy topping, everyone will be coming back for more!

Tis’ the season of appetizers, and we’ve got a crowd favourite for you today! Our Spinach and Artichoke Stuffed Mushrooms with Crispy Garlic Panko Topping are the perfect bite-sized app to impress friends and family. These shrooms are so adorable, and despite their small size, they deliver on flavour. Don’t be surprised if the whole plate is devoured in minutes, and account for your guests to come back for seconds… even thirds!

The filling of these mushrooms is truly irresistible. Subtle in flavour, cashews create a creamy base for the filling, that is then packed with flavour from miso, nutritional yeast, and lemon. Of course, to reduce waste, and because they’re totally edible, we use the mushroom stems in the filling to add texture and more umami flavour. With the addition of artichoke and spinach, the filling resembles the iconic spinach and artichoke dip that we all know and love, but better, because everything is better with mushrooms! Finally, the little shroomies are topped with garlicky panko, giving them a crispy crunch that completes them.

These stuffed mushrooms are perfect for get-togethers of all types, including holiday festivities! Year after year, we always get requests to make our famous stuffed mushrooms, and the more we make them, the more they become a favourite of ours to serve any chance we get!

Try this recipe, and don’t forget to share your creations @smallkitchenbigplates

Spinach and Artichoke Stuffed Mushrooms with Crispy Garlic Panko Topping

  • Servings: 24
  • Print

These flavour-packed stuffed mushrooms are the perfect bite-sized app for any occasion. With a creamy filling and a crunchy topping, everyone will be coming back for more!

Ingredients

  • 24 creminis mushrooms
    Spinach and Artichoke Filling:
  • 1/3 cup raw cashews, soaked for at least 1 hour, then drained
  • 1/2 teaspoon light miso paste
  • 1/4 cup oat milk
  • 1/2 tablespoon fresh lemon juice
  • 1/2 tablespoon nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon each salt and pepper
  • 1 tablespoon vegan butter
  • 1/2 can artichoke, finely chopped
  • 2 cups of spinach, finely chopped
    Crispy Garlic Topping:
  • 1 tablespoon vegan butter
  • 1/4 cup panko breadcrumbs
  • 3 cloves garlic, minced
  • 1/2 tablespoon nutritional yeast
  • 1/4 teaspoon each salt and pepper

Instructions

1. Preheat the oven to 400°F (204°C). Remove stems from mushrooms, roughly chop, and set aside for the filling. Place mushroom caps on a cast-iron skillet or lined baking sheet.
2. To make the artichoke spinach filling, add soaked and drained cashews, miso paste, lemon juice, oat milk, nutritional yeast, garlic powder, onion powder, salt and pepper to a blender and blend until smooth. Set aside.
3. In a skillet or pan, add 1 tablespoon of butter over medium-high heat. Add chopped artichoke and chopped mushroom stems and cook for 5-6 minutes until there is no moisture left from the mushrooms. Add spinach and stir frequently until spinach is cooked down. Remove from the heat, transfer to a bowl and stir in the blended mixture. Set aside to cool.
4. To make the crispy garlic topping, melt 1 tablespoon of butter in a skillet or pan over medium heat. Add the panko and garlic and toast for 4-5 minutes, until slightly golden, stirring frequently.
5. To assemble, fill each mushroom cap with a spoonful of spinach and artichoke filling and sprinkle the panko on top. Bake for 25-30 minutes until mushrooms are soft and the tops are golden.

Notes

  1. If you can’t find cremini mushrooms, you can use white mushrooms instead.

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