09/03/2026
Easy Creamy Spinach & Garlic Stuffed Mushroom🧀🍄🟫
This stuffed mushroom recipe using Highline Mushrooms Organic Mini Bella mushrooms and Nuts For Cheese™ brand NEW Creamy Spinach & Garlic Cashew Dip just might be your new favourite side dish!
The best part? The new Spinach & Garlic Cashew Dip is launching on the Nuts For Cheese™ website September 8th 👀🫶
And if you’re already thinking ahead to holiday hosting, save this recipe to come back to!
YOU WILL NEED:
10-20 Highline Mushrooms Organic Mini Bella mushrooms
2 tbsp plant based butter
2 cloves garlic, minced
½ medium onion, finely diced
½ tsp salt
1/2 cup Nuts For Cheese™ Creamy Spinach & Garlic Cashew Dip
⅓ cup roughly chopped pecans
⅓ cup nutritional yeast
Chopped parsley for garnish
HOW TO:
1. Heat the oven to 400°F. Lightly grease a baking sheet. Pull the stems out of the mushrooms and finely chop the stems. Set the mushroom caps aside.
2. Melt the butter in a skillet over medium heat. Add the chopped mushroom stems and cook for about 5 minutes, until most of the moisture has cooked away. Add the onion, garlic, salt, and pepper and cook another 1–2 minutes, until the onion is softened. 3. Transfer to a bowl and let it cool slightly.
4. To another larger bowl, add the your Nuts For Cheese™ Spinach & Garlic Creamy Cashew Dip, pecans, nutritional yeast, then add in the cooled mushroom mixture.
5. Spoon the filling into each mushroom cap, making a small mound. Arrange them on the baking sheet.
6. Bake for 20–25 minutes, until the tops are golden and the mushrooms are tender. Sprinkle with a little extra fresh parsley and serve warm.
Save this to try, and enjoy!