NexVeg Vegan Stuffed Mushrooms


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Servings: 6

Prep Time: 30 min.

Total Time: 45 min.

Contains: Tree nuts and gluten.



  • 18 medium sized mushrooms

  • 2 Nexveg patties, cooked and chopped

  • 1 tsp. minced garlic

  • 5 oz. fresh spinach , chopped 

  • ¼ cup breadcrumbs (optional)

  • 1 cup macadamia nuts, soaked in hot water for 30 min.

  • 1 ½ tbsp. lemon juice

  • 2 tbsp. nutritional yeast

  • ¾ cup water 

  • ¼ tsp. garlic powder

  • Salt to taste


  1. Preheat your oven to 375F and line a baking sheet with parchment paper.
  2. Clean mushrooms with a damp paper towel and remove the stems. Place caps on to the prepared baking sheet.
  3. Mince mushroom stems and heat a frying pan over medium heat.
  4. Add mushroom stems, minced garlic, and 2 tbsp. of water to the pan and saute for 2 minutes.
  5. Add chopped spinach and cook until spinach is wilted.
  6. Remove from heat and place spinach mixture on a paper towel lined plate to drain and allow to cool.
  7. Meanwhile, make macadamia “cheese” by adding the nuts, lemon juice, nutritional yeast, garlic powder, salt, and water to a food processor. Blend until smooth, making sure to scrape the sides during blending.
  8. Add “cheese”, Nexveg™ crumble, spinach mixture, and breadcrumbs to a medium bowl. Mix together until well combined.
  9. Take a spoonful of the filling and fill each mushroom cap.
  10. Bake for 15 minutes or until golden brown.
  11. Serve & Enjoy!