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    Oh My Veggies » Vegetarian Recipes » Vegetarian Main Dishes

    Spinach, Sun-Dried Tomato & Smoky Almond Stuffed Mushrooms

    Published: Dec 28, 2016 · by Nicole · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Spinach, Sun-Dried Tomato & Smoky Almond Stuffed Mushrooms

    I went vegetarian in 1993, and like lots of folks who did the same around that time time, I didn’t have a whole lot to eat for a while. It wasn’t until maybe a little after the millennium that vegetarian food consistently became available at restaurants, supermarkets, and most importantly, dinner parties. At least that’s the case in the part of the country where I grew up.

    When it came to parties, I ate a lot of appetizers, because among all of the chicken wings and meatballs, there were usually a few vegetarian items hanging around. Stuffed mushrooms, if I could find vegetarian ones, were my favorite.

    The stuffed mushrooms that I stuffed my face with at holiday parties years ago, even though they were vegetarian, were usually filled with something super heavy, maybe involving mayo or cheese or other things that I steer clear of these days. With these stuffed mushrooms, I set out to make something just as delicious as my old faves, but filled with ingredients I’m down with these days. I wanted something I could actually make a meal of, and okay, being honest, I actually did make a meal of these little guys. I loved every bite.

    Spinach, Sun-Dried Tomato & Smoky Almond Stuffed Mushrooms

    I started with a base of mashed white beans, because they’re hearty, have a nice richness to them, but are way lighter than say, a creamy cheese base that you might find in more traditional stuffed mushroom recipes. Garlic, spinach and sun-dried tomatoes are all super healthy ingredients that also add some nice texture and flavor. The almonds are the kicker though. All roasted up in a mixture of soy sauce and liquid smoke, they taste like bacon...but crunchy almond vegan bacon, so way better.

    Recipe

    Spinach, Sun-Dried Tomato & Smoky Almond Stuffed Mushrooms

    Spinach, Sun-Dried Tomato & Smoky Almond Stuffed Mushrooms

    Cremini mushroom caps are stuffed with crunchy, smoky almonds, spinach and sun-dried tomatoes in a base of creamy white beans to make this healthy and flavorful appetizer.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Course: Appetizer, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: Smoky Almond Stuffed Mushrooms, Stuffed Mushrooms, vegetarian Stuffed Mushrooms
    Servings: 4 servings
    Calories: 334kcal
    Author: Oh My Veggies

    Ingredients

    • ½ cup raw almonds
    • 1 ½ teaspoons soy sauce
    • ½ teaspoon liquid smoke
    • 24 medium cremini mushrooms cleaned and stemmed
    • 3 tablespoons olive oil divided
    • 2 garlic cloves minced
    • 4 cups thinly shredded baby spinach
    • 1 cup finely chopped sun-dried tomatoes dry, not oil packed
    • 1 14 ounce can cannellini beans, drained and rinsed
    • ½ cup panko breadcrumbs
    • 2 teaspoons red wine vinegar
    • 2 tablespoons chopped fresh chives
    • salt and pepper to taste
    US Customary - Metric

    Instructions

    • Preheat the oven to 350°F.
    • In a small bowl, toss the almonds together with the soy sauce and liquid smoke. Arrange them in an even layer on a lipped baking sheet or pan. Bake for 15 to 18 minutes, until most of the liquid has dried up. Remove from the oven and allow to cool.
    • After placing the almonds into the oven, lightly rub the outsides of the mushrooms with about 1 tablespoon of oil, and arrange them, stem sides up, on a baking sheet. Bake until tender, about 15 minutes. If some liquid has accumulated within the caps after baking, just soak it up with a paper towel.
    • Once the almonds have cooled, chop them finely with a large knife.
    • Coat the bottom of a large skillet with remaining 2 tablespoons of olive oil and place over medium heat. Add the garlic and sauté for about 1 minute, until very fragrant. Add spinach and sun-dried tomatoes. Continue to sauté until spinach has wilted, about 2 minutes. Add beans to the skillet and mash lightly with a fork or potato masher. Remove from heat and stir in almonds, breadcrumbs, red wine vinegar and chives. The mixture should hold together when pressed between your fingers. If it seems a bit crumbly, add a splash of water. Season the mixture with salt and pepper to taste.
    • Scoop a heaping tablespoon of the bean mixture and press it firmly into a ball, then stuff it into a mushroom cap. Repeat until all filling is used.
    • Return the mushrooms to the oven, just long enough to heat the mushrooms and filling, about 4 minutes. Serve immediately.

    Nutrition

    Calories: 334kcalCarbohydrates: 32gProtein: 13gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gSodium: 282mgPotassium: 1806mgFiber: 7gSugar: 14gVitamin A: 3119IUVitamin C: 21mgCalcium: 147mgIron: 5mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « 15+ Vegetarian Holiday Appetizers
    Southwestern-Style Quiche with Quinoa Crust »

    Snack Recipes, Vegan Recipes, Vegan Side Dishes, Vegan Snacks, Vegetarian Recipes, Vegetarian Side Dishes almonds, appetizer, mushrooms, spinach, sun-dried tomatoes

    Reader Interactions

    Comments

    1. Tori//Gringalicious.com says

      December 30, 2016 at 5:05 am

      What a fabulous stuffed mushroom flavor! I clearly must try these as soon as possible!

      Reply
      • Alissa says

        December 30, 2016 at 9:38 am

        Thanks Tori! I hope you enjoy them!

        Reply
    5 from 2 votes (2 ratings without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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