These gluten-free stuffed mushrooms are filled with a creamy spinach and pesto filling. A crowd-pleasing, dairy-free and vegan appetizer perfect for holidays or entertaining.
✨ Gluten-Free Stuffed Mushrooms 🌱🍄
Planning an appetizer that fits gluten-free and vegan diets can feel tricky, but these stuffed mushrooms make it easy. They’re hearty, flavorful, and festive, so your guests won’t feel like they’re missing out. Plus, the almond flour topping replaces traditional breadcrumbs for a naturally crunchy finish without gluten.
If you’re looking for an elegant appetizer that’s both vegan and gluten-free, these spinach stuffed mushrooms are a must-try.
Tender cremini mushrooms are filled with a creamy, garlicky spinach and pesto mixture, then topped with an almond “breadcrumb” topping that turns golden as it bakes. They’re bite-sized, savory, and bursting with flavor — ideal for holidays, dinner parties, or any time you want to impress your guests with an appetizer that everyone will love. 🌿
Why You’ll Love These Gluten-Free Vegan Stuffed Mushrooms 💚
- Vegan, gluten-free, and dairy-free — a crowd-pleaser for every guest at the table.
- Creamy + crisp contrast — the smooth spinach filling pairs perfectly with the golden almond topping.
- Healthier twist on a classic — the almond flour topping replaces traditional breadcrumbs for a light, gluten-free option.
- Make-ahead friendly — assemble ahead of time and bake before serving.
- Elegant yet effortless — impressive for holidays but easy enough for everyday entertaining.
🧂 Ingredients
Here’s what you’ll need to make these vegan stuffed mushrooms:
For the Filling:
- Dairy-Free Pesto: Adds a garlicky, herb-filled base. (Use homemade or store-bought vegan pesto.)
- Dairy-Free Cream Cheese: Almond or cashew-based for a rich, creamy filling without dairy.
- Frozen Spinach: Thawed and squeezed dry to remove excess moisture.
- Sea Salt & Pepper: To balance the flavors and enhance the pesto.
For the Almond “Breadcrumb” Topping:
- Almond Flour: Creates a crisp, golden topping that mimics breadcrumbs while keeping the recipe gluten-free.
- Tapioca Flour: Helps bind the topping for the perfect crumbly texture.
- Sea Salt & Pepper: For seasoning and flavor balance.
- Olive Oil: Brings the topping together and helps it toast beautifully in the oven.
For the Mushrooms:
- Cremini (Baby Bella) Mushrooms: Earthy and flavorful, with a sturdy texture that holds the filling well.
💡 Tip: Swap the spinach for kale or Swiss chard, or experiment with different vegan pestos for subtle variations in flavor!
🍄 How to Make Spinach Stuffed Mushrooms
1️⃣ Prepare the Filling
In a small bowl, mix together the dairy-free pesto, cream cheese, and spinach until smooth and creamy. Taste and adjust seasoning with salt or pepper if needed (depending on the pesto’s saltiness). The filling can be prepared in advance and chilled until needed.
2️⃣ Make the Almond Topping
In a small bowl, combine almond flour, tapioca flour, sea salt, and pepper. Drizzle in olive oil and stir until small crumbs form — similar to traditional breadcrumbs. Chill until ready to use.
3️⃣ Prepare the Mushrooms
Preheat your oven to 375°F (190°C).
Using a small spoon or melon baller, gently scoop out the gills of each mushroom cap. Lightly brush or drizzle the caps with olive oil and place them stem-side up on a parchment-lined baking sheet.
4️⃣ Assemble and Bake
Spoon the spinach filling into each mushroom cap, then sprinkle generously with the almond “breadcrumb” topping.
Bake for 20–25 minutes, or until the mushrooms are tender and the topping is golden brown.
5️⃣ Serve and Enjoy
Serve warm as an appetizer garnished with fresh herbs if desired.
🌱 Tips & Variations
- Make Ahead: Assemble the mushrooms up to a day in advance and bake just before serving.
- Nut-Free Option: Substitute sunflower seed flour for almond flour and use a nut-free vegan pesto.
- Extra Flavor: Add chopped sun-dried tomatoes to the filling.
❓ FAQ
Can I make these ahead of time?
Yes — both the filling and topping can be prepared in advance, or you can fully assemble the mushrooms and refrigerate before baking.
Can I use another kind of mushroom?
Cremini mushrooms are ideal, but white button mushrooms also work.
🏁 Final Thoughts
These gluten-free vegan stuffed mushrooms with spinach are the ultimate bite-sized appetizer — creamy, herby, and perfectly golden on top. Perfect for guests with dietary needs. Whether for Thanksgiving, a dinner party, or a cozy night in, they’re a delicious and elegant way to celebrate the season. 🍄✨
More Mushrooms Recipes:
Vegan Stuffed Mushrooms
These vegan and gluten-free stuffed mushrooms with spinach are simple to make and an easy bite-sized appetizer for any occasion.
Ingredients
- 3 Tablespoons/45ml dairy-free pesto (either homemade or store-bought)
- 3 Tablespoons/45ml almond or cashew based dairy-free cream cheese
- 3 oz/84g frozen spinach, thawed and squeezed to remove excess water
- 2 Tablespoons/14g almond flour
- 1 teaspoon/ 2g tapioca flour
- Pinch of fine sea salt
- Pinch of freshly ground pepper
- 1 teaspoon/5ml extra virgin olive oil
- 8oz/227g (about12-15) cremini (also known as baby bella) mushrooms, stems removed
Instructions
Prepare the Filling:
- In a small bowl mix together pesto, cream cheese and spinach until well combined. Taste and season with salt if necessary (adjust seasoning according to saltiness of pesto used). Filling can be made ahead of time and chilled until needed.
Prepare Topping:
- In a small bowl stir together almond flour, tapioca, sea salt, ground pepper until combined. Drizzle in olive oil and stir until crumbs form. Topping can be made ahead and chilled until
needed.
Prepare the Stuffed Mushrooms:
- Pre-heat oven to 375 degrees F.
- Using a small melon scooper, carefully scoop the insides of the mushroom caps removing and discarding the gills. Lightly oil the caps and place them stem side up on a parchment lined baking sheet.
- Spoon filling into mushroom caps and sprinkle tops with breadcrumb topping. Bake for 20-25 minutes or until golden and tender.
- Serve warm.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 104Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 4mgSodium: 105mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Leave a Reply