Spinach Artichoke Stuffed Mushrooms (vegan/paleo)

We bring you the ultimate vegan, paleo, healthy, and delicious mushroom makeover. Our quick and easy stuffed-mushroom twist on the popular spinach and artichoke party dip is 100% vegan and paleo, plus it’s packed with the adaptogenic superpowers of Turkey Tail mushroom.

When it comes to makeovers, we don’t mess around. We take the humble cremini mushroom and amp up the nutrition & flavor even more by stuffing it with a creamy blend made of cashews, spinach, artichokes, garlic, lemon, and the secret makeover ingredient: Turkey Tail mushroom extract.

What you’re left with is a mushroom powerhouse with maximum flavor and maximum immune-boosting health - what we like to call makeover success.

Let’s dive a bit more into this tasty success story…

The secret mushroom makeover ingredient - Turkey Tail:

Once there was a button mushroom - delicious and nutritious on its own. But then it met another mushroom of a different kind, a potent & powerful mushroom extract known as Turkey Tail. And not just any Turkey Tail, a 100% pure organic powder extract with no added starch or fillers. It was just the ingredient the button mushroom needed for an immune-boosting upgrade. The two mushroom worlds collided and created these perfect bite size, vegan, paleo Spinach Artichoke Stuffed Mushrooms.

To learn more about why Turkey Tail makes the best immune system-supporting ingredient, you can see this article about the 7 Medicinal Mushroom Benefits for Health. Key takeaway: Turkey tail improves immune function by stimulating cytokine production and increasing natural killer cells. In other words, it’s a great ally to have on hand during the year, but especially during the winter months to help boost your natural defense system.

Other Ingredients in the Spinach Artichoke Stuffed Mushrooms:

These stuffed mushrooms pack a ton of flavor thanks to the simple ingredients listed below. And besides the flavor and health benefits of the ingredients, the ease with which they come together is another major bonus, too.

Spinach: This recipe calls for using frozen spinach. All you have to do is defrost it in the refrigerator and squeeze out all the excess liquid when you go to add it into the spinach artichoke mix. Easy and nutritious!

Artichoke hearts: Another easy win is using canned artichokes. All you have to do is drain the liquid in the can, rinse the artichokes, and chop them up.

Soaked raw cashews: These add the creamy element without using any dairy, keeping these stuffed mushrooms vegan. All you have to do is soak them for 6-8 hours in water prior to making the recipe and drain off the water when you go to blend them.

Crimini or button mushrooms: In this recipe, we use small button mushrooms, but if you’d like, you can use large portobello mushrooms, making this more of an entree dish than an appetizer. Either way, it’s all delicious!

Lemon juice: adds a nice pop and zing to compliment the other flavors in the recipe.

Garlic & parsley: These add flavor and health benefits. You can easily leave out the parsley or substitute with another favorite herb.

FAQ:

• Can they be frozen? We wouldn’t recommend freezing these stuffed mushrooms for later consumption — when you defrost them, the texture gets undesirable and watery.
• Can they be made ahead of time? They can be made 2 days ahead of time and refrigerated. To serve, simply reheat them in the oven.
• How long do they last? These stuffed mushrooms can last 5-7 days in the refrigerator, but will start to lose their nice appearance the more time goes on.

Stuffed Mushroom Tips:

• When you remove the mushroom stems, thinly slice the bottom of the mushroom caps to create a flat base. This will help keep them from falling over when you stuff them.
• Since frozen spinach has a large amount of water, it’s important that you try to press out as much liquid as possible before throwing the spinach in the stuffing mix.
• Want to save some time on baking day? You can prepare the mushrooms and make the stuffing up to 2 days ahead of when you’ll actually be baking them. Keep them stored in airtight containers, separately, in the refrigerator. On baking day, simply stuff, bake, and enjoy!

Spinach Artichoke Stuffed Mushrooms

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4-6

Ingredients:

• 1 lb cremini, small portobello, or white button mushrooms (2 8oz packages)
• Juice from 1 small lemon (or from half a large lemon)
• 10 oz frozen spinach, thawed
• 1/2 cup soaked cashews (soaked overnight in water for 6-8 hours)
• 1/4 cup water
• 4 garlic cloves
• 2 TB fresh parsley
• 1/2 tsp salt
• Pepper to taste
• 1 can artichokes, drained and roughly chopped
• 1 tsp Real Mushrooms Turkey Tail extract powder

Instructions:

1. Soak your cashews in water 6-8 hours prior to making these. (You can do a quick "hot soak" in warm water for 1 hour if you're short on time)
2. Preheat the oven to 375 degrees F.
3. Clean and de-stem your mushrooms.
4. Line a baking tray with parchment paper and set your mushrooms on top, with the gills facing up ready to be stuffed. Set aside and make the stuffing.
5. Drain the water from your cashews. Add the cashews, fresh lemon juice, water, garlic, salt, pepper, and Real Mushrooms Turkey Tail to a blender. Blend on high until smooth - about one minute. Pour cashew sauce into a large mixing bowl and set aside.
6. Remove excess liquid from the thawed spinach by using a towel or stack of paper towels to squeeze until dry. Add the dried spinach to the mixing bowl with the cashew sauce.
7. Add your chopped artichoke hearts and parsley to the spinach cashew mixture and stir until combined.
8. Fill your mushroom caps with the mixture. Don’t overstuff - you’ll most likely have extra stuffing, but it’s so delicious on its own, you can just save to eat later.
9. Bake for 15 minutes.
10. Remove from the oven, transfer to a serving platter and enjoy!

Enjoy in Good Health:

We may not be throwing too many parties during this crazy year, but that definitely doesn’t stop us from embracing and enjoying delicious foods that feel like little flavor parties.

These spinach artichoke stuffed mushrooms are a great way to do just that. They also happen to be a fantastic way to sneak in a bunch of healthy superfoods into your diet.

No matter what you’re going through, there’s always something that you can find to celebrate. You may have to adjust your perspective a bit, but it’s always there. Maybe it’s the weather on a beautiful day, a small work victory, learning something new, or catching up with an old friend (and sharing this recipe with them!). Whatever it is, we hope you find it and celebrate!

Easily give your other recipes a power boost:

There are so many different culinary combinations you can create with mushrooms! For this recipe, you don’t have to use Turkey Tail - you can easily substitute with your own favorite mushroom extract. Explore our lineup of mushroom powders to choose the ones that suit your health needs. Each has their own unique profiles and benefits, but immune system strengthening is common to them all. To learn more, you can read our article which highlights the top 7 benefits of the main medicinal mushrooms. These different mushroom extracts can easily be added to whatever you’re cooking up in the kitchen.

Join the mushroom recipe challenge! Get creative in the kitchen with different ways to get more mushrooms in your diet. Invent your own recipe and share via insta @realmushrooms.