What gives the filling for these stuffed mushrooms its creamy texture?

The creamy texture in the filling comes from blending silken tofu with walnuts, spinach, garlic, onion, and sun-dried tomatoes in a food processor until smooth.

How should I prepare the mushrooms before stuffing them?

Before stuffing, clean the 16 big mushrooms, remove their stems, and arrange them on a baking paper-lined tray as instructed in the recipe.

What is the recommended baking temperature and time for these stuffed mushrooms?

Preheat your oven to 355 degreesF and bake the stuffed mushrooms for 20 minutes until they are tender and cooked through.

Can I use fresh tomatoes instead of sun-dried tomatoes in this recipe?

This recipe specifically calls for 3-4 sun-dried tomatoes, which contribute a concentrated, savory flavor to the filling that fresh tomatoes would not replicate.

Do I need to cook the baby spinach before adding it to the filling?

No, the recipe instructs to throw the 1/2 cup of baby spinach directly into the food processor with the other filling ingredients, as it will cook slightly during baking.

2.5K Views 11 years ago

Oven-Baked Stuffed Mushrooms
[Vegan]

ML By: Maria Loghin

Author Bio

Tasty, elaborate, elegant, and surprising vegan food. I’m Maria, a vegan foodie who loves to... Read More

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Close-up of golden brown oven-baked stuffed mushrooms, generously filled with a creamy, savory silken tofu and walnut mixture, served on a white plate.

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Discover more recipes with these ingredients

Oven-Baked Stuffed Mushrooms [Vegan]

These mushrooms are full of spinachy goodness, silken tofu, and love! I’ve also sneaked in some sun-dried tomatoes, onion, and walnuts. It’s a super earthy dish, full of Mediterranean flavor.

Ingredients You Need for Oven-Baked Stuffed Mushrooms [Vegan]

1/2 cup baby spinach
16 big mushrooms
1 garlic clove
1 small onion
3-4 sun-dried tomatoes
8 ounces silken tofu
1/4 cup walnuts
Salt

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How to Prepare Oven-Baked Stuffed Mushrooms [Vegan]

Preheat the oven to 355°F.
Clean the mushrooms, remove the stems, and place them on a tray lined with baking paper.
Chop the garlic, the onion, and the sun-dried tomatoes.
Throw the tofu, walnuts, garlic, onion, tomatoes, and spinach in a food processor, and process until smooth.
Salt to taste. Fill each mushroom with the mixture.
Bake in the preheated oven for 20 minutes.
Enjoy!