This recipe is sponsored by EZ Tofu Press. All opinions are 100% my own.
Vegan Stuffed Mushrooms are a perfect party finger food or appetizer and a snap to make! The creamy basil tofu ricotta filling comes together in minutes.
These super easy vegan stuffed mushrooms are a hearty, healthy side dish 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 finger 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 filling is to make, and I love how crowd-pleasingly delicious they are.
The first step to any stuffed mushroom recipe is removing the mushroom stems, so the caps are empty and ready to receive your filling. You won’t need the stems for this recipe, so toss them into the compost or freeze them for making broth later.
Arrange your mushrooms, cap-side-up, on a greased baking sheet, and it’s time to make that filling!
Making the Tofu Ricotta Filling
Crumbled tofu is the base for this vegan stuffed mushroom filling, and it is crucial that you press your tofu before you get to work.
You are using uncooked basil in the filling, which will release liquid during cooking. The mushrooms also release liquid during the cooking process, so getting the water out of the tofu helps prevent things from getting soupy in the oven.
I like to press my tofu with the EZ Tofu Press. The EZ Tofu Press gets around 1/2 cup of water out of your tofu in just 10-15 minutes, which is a lot faster than pressing manually.
The EZ Tofu Press is easy to use and easy to clean. It’s dishwasher safe, but it only takes a minute to wipe it clean with a soapy kitchen towel, so I rarely put mine in the dishwasher.
From prep to cleanup, it makes pressing your tofu fast and easy!
Once you press the tofu, crumble it into a bowl with olive oil, garlic powder, lemon juice, fresh basil, salt, and black pepper.
Assembling and Baking the Vegan Stuffed Mushrooms
It’s stuffing time! Scoop the filling into each mushroom cap and press it in, so it fills the whole opening. It’s fine if the filling piles up higher than the sides, since the tofu ricotta won’t melt.
Arrange the mushrooms in a single layer on a lined baking sheet. Bake them at 400F for 15-18 minutes, until the tops are nice and golden.
They will release a bit of liquid during cooking, and that’s totally normal. If you don’t want liquid on your serving plate, just blot each one with a clean kitchen towel or paper towel as you transfer to your serving plate.
Vegan Stuffed Mushrooms with Homemade Tofu Ricotta
- 1 pound white mushrooms – washed and stems removed
- 1/2 block extra firm tofu – pressed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/4 cup minced fresh basil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Preheat the oven to 400F.
- Line a sheet pan with parchment paper, and arrange the mushroom caps on it with the stem side facing up.
- In a medium bowl, crumble the pressed tofu, then use a fork to mix it together with all of the remaining ingredients. Stir with a fork until the tofu mixture starts to clump together (see video).
- Divide the mixture evenly between the mushrooms, and bake for 15-18 minutes, until the tops are golden. Serve warm or at room temperature.