I’m excited to bring you a recipe from my cookbook, The Everything Plant-Based Meal Prep Cookbook. It’s the Artichoke-Spinach Stuffed Mushrooms, and it uses one of my tried and true recipes, Baked Spinach Artichoke Dip.
There are 100 completely new recipes in the cookbook that are whole food and plant-based, and a total of 200 recipes that are my most popular recipes on this website.
My Favorite Dip
When I was younger, one of my favorite appetizers was spinach artichoke dip. That creamy deliciousness made with mayonnaise, sour cream, cream cheese… and…did I say cheese? Whoa, that’s even scary to say when you’re eating a whole food plant-based diet.
So I’m so excited that I discovered a healthier way to make this Baked Spinach Artichoke Dip appetizer that’s just as delicious as the original. REALLY! People are pleasantly surprised to learn this dish is vegan and healthy, to boot.
Now, I’m taking it a step further by stuffing the dip into bit-sized mushrooms for an elegant and show-stopping appetizer.
Here are the main ingredients you’ll need to make the Spinach Artichoke Dip: raw cashews, potatoes, lemon juice, nutritional yeast, unsweetened non-dairy milk, frozen spinach, artichoke hearts, and a few other ingredients to round out the flavors.
This recipe calls for 1/2 of the spinach artichoke dip recipe, but you may just want to make the full recipe because it’s great to keep on hand for snacking.
Then, once the dip is made, you’ll clean and de-stem a pound of mushrooms, stuff them with the dip, and bake them in the oven until they’re nice and creamy and ready to devour.
For convenience, I’ve used frozen spinach and artichoke hearts for this recipe, but if you want to use fresh spinach, use 6 cups of spinach and saute in about 1/4 cup water until it’s wilted. Drain any remaining water and squeeze the spinach before proceeding with the recipe.
This is a perfect appetizer for the holidays, and your friends and family will see just how delicious a whole-food, plant-based diet can be!
Be sure to check out The Everything Plant-Based Meal Prep Cookbook. It might be a great present for your friends or family, especially if you hope they’ll eat more plant-based. It has a large chapter on how to make the transition to eating a whole-food, plant-based diet.
I’d love to hear your feedback in the comments below for this Artichoke-Spinach Stuffed Mushrooms recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it! And check out all of the other plant-based appetizers on the “appetizer” page.
Artichoke-Spinach Stuffed Mushrooms
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Blend cashews in a blender until crumbly. Transfer to a small bowl and combine with nutritional yeast and bread crumbs.
- Stuff each mushroom cap with 1 1/2 tablespoons Spinach-Artichoke. Dip, mounding over the top of the mushroom. Place on the baking sheet.
- Bake, uncovered, for 25 to 30 minutes. About halfway through baking, remove and sprinkle on the cashew mixture. Return to the oven to finish cooking.
- Let cool for about 5 minutes before serving. Refrigerate leftovers in an airtight glass container for up to 4 days.