Vegan Stuffed Mushrooms with Tofu and Artichokes
Inspired by hot artichoke dip, these easy vegan stuffed mushrooms have a creamy, garlicky filling and crunchy panko topping - and no one will guess they’re vegan!!
Equipment
- Food Processor
Ingredients
Mushroom Filling
- 1 ½ cup soft tofu drained
- ¼ cup vegan mayo
- 2 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ¾ teaspoon salt
- pinch dried chile flakes
- 14 ounce can artichoke hearts patted dry
- ¼ cup walnuts
Mushroom Assembly
- 24 medium-large button mushrooms cleaned, stems removed
- ½ cup panko crumbs gluten free if needed
- 1 tablespoon nutritional yeast
- ¼ teaspoon salt
Instructions
- Preheat oven to 375℉ (190℃). Line a rimmed baking sheet with parchment paper. Set aside.
- In a food processor, blend the tofu, mayo, garlic and onion powder, thyme, salt, nutritional yeast and chile flakes until smooth, about 30-60 seconds.
- Add artichoke hearts and walnuts and pulse until everything is finely chopped.
- In a small bowl, mix the panko, salt and nutritional yeast.
- Arrange the mushrooms on the baking sheet and add a tiny drizzle of oil on top. Stuff each mushroom with about 1 tablespoon of filling, using the back of the spoon to help stuff the filling into the cavity of the mushroom. Don't be afraid to pile it high, it will hold!
- Sprinkle over ½ teaspoon of panko over each mushroom. You may have extra filling or topping leftover....don't throw it out! You can use it as a dip.
- Make sure mushrooms have at least 1 inch between them so they don't steam too much. Bake the mushrooms until they are hot but not mushy, about 15-18 minutes.
Notes
What to do with leftover dip? You could put it in a little ramekin, cover with crumbs and bake until bubbling hot and serve with chips or toasts.
Want to make these ahead? Store the artichoke filling in the fridge for up to 24h before stuffing mushrooms.
While a larger mushroom holds more filling, use a smaller mushroom if you want them bite-sized.