Vegan Stuffed Mushrooms (Gluten-Free)
2 from 1 vote

Vegan Stuffed Mushrooms (Gluten-Free)

Vegan Stuffed Mushrooms are filled with rice, fresh spinach, and garlic and topped with vegan cheese. They are a delicious and naturally gluten-free appetizer perfect for all occasions.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 66kcal
Author Amy Katz


  • 12 medium white mushrooms
  • 1 teaspoon olive oil or avocado oil
  • 2 cloves garlic minced
  • 1 cup fresh spinach roughly chopped
  • 1 cup cooked Mahatma Organic White Rice
  • salt and pepper to taste
  • 1/4 cup shredded vegan cheese


  • Wash the mushrooms and remove the stems. Pat dry and place the mushrooms cavity side up on a baking sheet lined with parchment paper.
  • Preheat the oven to 400 degrees F.
  • Meanwhile, heat the oil in a skillet over medium heat.
  • Add the garlic, spinach, and rice. Saute until everything is heated through and the spinach has wilted. If the rice mixture appears dry, add a few drops of water. Season the rice mixture to taste with a little salt and pepper, if desired.
  • Remove the rice mixture from the heat. When cool enough to handle, spoon the mixture into the mushroom cavities. 
  • Bake for 15 minutes.
  • Carefully remove the baking sheet from the oven and top each mushroom with a little vegan cheese.
  • Return the pan to the oven and bake for 10 minutes more, or until the mushrooms are heated through and the vegan cheese has melted.
  • Serve immediately.


Calories: 66kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Sodium: 53mg | Potassium: 164mg | Vitamin A: 470IU | Vitamin C: 2.6mg | Calcium: 13mg | Iron: 0.5mg