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!!
You may be very surprised to learn that I am a low effort host. In part, because I wanna actually enjoy myself when my friends come over. But in the spirit of full disclosure, it’s also because I get kinda anxious about everything being really nice so spending 8 hours cooking before my friends come over isn’t gonna fly. I’d be in a nervous puddle before the sun went down.
So my go-to move when it comes to hosting is typically to make 1-2 of my (almost) famous dips – my hot corn dip and black bean dip are faves – but this year, I wanted to make, like, a real deal appetizer.
And of course I thought, what if you stuffed mushrooms with…dip?!? These easy vegan mushrooms are stuffed with a creamy concoction of soft tofu, vegan mayo, artichoke hearts and walnuts. Kind of like a hot artichoke dip but in handy little mushroom cups.
If you’re nodding your head at the thought of these, lemme give you some pointers!
…aaaaand if you’re looking for even more flavourful plant-based recipes (a gift, perhaps?!?) grab a copy of my cookbook Plant Magic!!
Everything you need to know to crush these tofu-stuffed mushrooms
The artichoke filling takes like 5 minutes to blitz in the blender – no precooking required – so you can make it in advance and then just pop the mushrooms into the oven before everyone comes over so they’re warm when folks arrive.
And, if you want to make a main course out of it, you could totally use the filling to top portobellos instead for a cute and decadent little main dish. Just be sure to clean the gills from the portobellos too!
Hot Tip: The size of your mushrooms matters for stuffing: a 1 1/2 – 2 inch mushroom is easy to pop but doesn’t hold a lot of filling. A 2 – 2 1/2 inch in diameter mushroom will hold plenty of filling, but require a messier bite>
You might be wondering if you can swap the mayo for extra tofu but it is ESSENTIAL. Fat carries flavour. Without it, these are so bland. But you can make my homemade vegan mayo if you prefer! And if you want to make them even richer, you could increase to 1/2 cup mayo total, and 1 1/4 cup tofu.
Got folks with special diets coming over (always a dietitian ha ha)? No problem: Just swap in sunflower seeds for anyone nut free and be sure to use gluten free panko and the recipe is naturally gluten free.
More easy, snacky vegan recipes for sharing with friends:
- Baked Vegan Chex Mix Snacks with Nutritional Yeast
- Protein-packed “Fried” Pickle Dip with Tofu
- Za’atar Spiced Roasted Almonds with Dates
- Vegan Baked Buffalo Chicken Dip with Artichokes
Vegan Stuffed Mushrooms with Tofu and Artichokes
Equipment
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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
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Preheat oven to 375℉ (190℃). Line a rimmed baking sheet with parchment paper. Set aside.
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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.
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Add artichoke hearts and walnuts and pulse until everything is finely chopped.
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In a small bowl, mix the panko, salt and nutritional yeast.
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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!
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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.
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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
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.
The post Vegan Stuffed Mushrooms with Tofu and Artichokes appeared first on Desiree Nielsen.
