Vegan Stuffed Mushrooms

Vegan Stuffed Mushrooms

Moving right along with our Very Vegan Thanksgiving Recipe Week. Ritz and figs! Ritz and figs! Yes, Ritz are accidentally vegan. I told my Nana that Ritz were vegan, and she assumed that meant “healthy.” The next week, she told me she was eating “Ritz by the sleeve.” Oh man, she’s the best. DON’T EAT ALL THE RITZ, NANA. Okay, anyways.

Mmmm… these stuffed mushrooms are so good due to these two main ingredients. This is a quick and easy side recipe for ya! Perfect if you are running out of time before the big feast ;)

The Recipe

Bake: 350 F
Time: 20-25 min

You will need:

  • 12-15 small mushroom caps
  • Mushroom stems, diced
  • 1 sleeve Ritz crackers
  • 1 handful chopped spinach
  • 5 dried mission figs, diced
  • 2 cloves garlic, diced
  • 1/2 onion, diced
  • Chili powder
  • Salt & pepper, to taste
  • Olive oil
  • Splash of water

Step 1: Prep Them Veggies

De-stem the mushrooms, but keep the stems! You will want to dice these up and add with the remainder of your veggies (and figs). Once you cut up the figs, onion, spinach, and garlic, toss in a pan with olive oil on low heat. Allow to cook, about 10 min. Put aside.
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Step 2: Crush Them Ritz

Mash up the entire sleeve in a bowl, and add cooked veggies. Mix with your hands, add olive oil and a splash of water as necessary. You should be making a bit of a dry batter!
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Stuff Them Mushrooms

Ready to stuff? Oh yeah, baby. Add mushrooms to a greased pan and stuff. Bake at 350 F for 20-25 minutes, or until golden on top.
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Eat Them Stuffed Mushrooms!

How freaking good do these look? Try not to eat them like popcorn, or do… either way. I had to save and share with Joe, so self-control was necessary while I waited for him to get home from work!
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These are the perfect side dish for Thanksgiving. xx Bianca


This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here


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