Tofu stuffed mushrooms brimming with creamy vegan ricotta and fresh basil are sure to be a hit at your next dinner party.
These super easy vegan stuffed mushrooms are a hearty, healthy side dish or entree that are perfect for parties and potlucks!
Do you ever get invited to a holiday party with no idea what the food situation will be? Sometimes, I feel comfortable asking the host about vegan options. Other times, though, I just don't want to rock the boat.
These vegan stuffed mushrooms are the perfect potluck appetizer for that latter situation. They're fun holiday party food that's hearty and filling enough to make into a meal.
That comes in handy, just in case the rest of the buffet is covered in cheese and bacon.
Preparing the mushrooms
There are endless ways to stuff a mushroom, and this is definitely one of my favorites. I love how easy the vegan cheesy filling is to make, and I love how crowd-pleasingly delicious they are.
The first thing you need to do is remove the stems. Just hold the mushroom by the cap and snap that stem right off.
Then, wash your mushrooms well, making sure to get any dirt off. Set them stem-side-down on a paper towel or clean kitchen towel to dry.
Making the tofu ricotta filling
Flavored tofu ricotta is the base for this vegan stuffed mushroom filling, and you make it right in your food processor.
Add pressed tofu to your food processor along with cashews, olive oil, garlic powder, lemon juice, fresh basil, salt, and black pepper. Run until you have a ricotta-like mixture that's pretty cohesive.
If you don't have a food processor, you can mash the tofu ricotta by hand instead.
Then, fold in some panko breadcrumbs for a little bit of crunch
Assembling and baking the mushrooms
It's stuffing time! Divide the filling between the mushrooms, pressing so it fills the whole cap.
Arrange the mushrooms in a single layer on a lined baking sheet, and bake them until the tops are nice and golden.
Make-ahead and storage directions
You can make these tofu stuffed mushrooms ahead of time! Make the filling and stuff the mushrooms, but hold off on baking. You can store them, uncooked, for up to one day. Then, bake as directed in the recipe below.
Store leftovers in an airtight container and reheat in the oven, air fryer, or microwave. They'll keep for up to three days.
What to serve with stuffed mushrooms
These make a great holiday side dish or party finger food! Try pairing them up with any of these:
- kale and broccoli salad
- basil curried couscous
- cranberry quinoa salad
- baked grit cakes
- vegan butternut squash soup
What will you serve with these stuffed mushrooms?
Tofu Stuffed Mushrooms Recipe
For the tofu ricotta
- ½ block extra firm tofu - pressed
- 2 tablespoons cashews
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ cup fresh basil - loosely packed
- 1 ½ teaspoons lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Additional stuffing ingredients
- ¼ cup panko breadcrumbs
- 16-20 button mushrooms - stemmed, washed, and patted dry
- Preheat the oven to 400° F and press your tofu.
- Combine all of the ricotta ingredients in your food processor, and run, stopping to scrape down the sides, until you have a ricotta-like mixture. Taste and adjust seasonings, then stir in the panko.
- Divide the mixture evenly between the mushrooms, and bake on a lined baking sheet for 20-25 minutes, until the mushrooms are nice and tender and the tops are starting to turn golden. Serve warm or at room temperature.
Frequently asked questions
Rinse the tops of the mushrooms and scrub with a clean, damp kitchen towel to remove excess dirt. Then, flip them over and gently wipe down the inside. Let them dry, cap-side-down, while you prepare the filling.
Absolutely! See the info above on how to clean your mushrooms.
I love to serve these with a fall-inspired soup or salad to round out the meal. Or, you can add it to a party spread with other favorite appetizers, like spinach artichoke dip and vegan sausage rolls.
Tried this recipe? Have a question? Leave a reply!