Vegan Stuffed Mushrooms with Tofu Ricotta

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These Vegan Stuffed Mushrooms with Tofu Ricotta are the perfect appetizer for a party. Stuffed with a cheesy vegan filling.

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These Vegan Stuffed Mushrooms with Tofu Ricotta are the perfect party appetizer or side dish for dinner parties.

This easy finger food is really simple to make. After blending some tofu ricotta in a food processor, stuff baby bella mushrooms, top them with the breading mixture, and bake until tender.

I ate them as a main dish since they are so hearty.

Other easy vegan appetizers to try are my Thai Pinwheels and Crispy Nacho Roasted Chickpeas.

Other mushroom recipes to try are my Vegan Onion and Mushroom Gravy and my Vegan Caramelized Onion and Mushroom Pasta with Red Wine.

❤️ Why You'll Love Them

They make a great appetizer or side dish.
They're simple and easy to make.
They are savory and cheesy.

🧾 Ingredients

Baby bella mushrooms: I used baby portobello mushrooms, also known as cremini mushrooms or criminis, but white button mushrooms and portobello mushrooms would work as well. The size of your mushrooms will affect how long you need to bake them.
Tofu ricotta: I used my homemade tofu ricotta recipe. You could use store-bought vegan ricotta as well.
Almond flour: Adds a crunchy texture. I used almond flour, but gluten-free panko breadcrumbs would also work.
Nutritional yeast: Adds a cheesy flavor. You could also use homemade or store-bought vegan parmesan cheese.
Italian seasoning: Adds flavor. You could also use a blend of basil and oregano.
Salt and black pepper: Enhances flavors and adds flavor. I like to use sea salt.
Olive oil

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

📖 Variations / Additions

Vegan cream cheese
Fresh herbs: fresh parsley, basil, thyme, or fresh rosemary
Vegan mozzarella
Garlic powder, onion powder
Red pepper flakes

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🔪 Instructions

Almond flour, nutritional yeast, and spices in a small bowl.

Step 1: In a small bowl add almond flour, nutritional yeast, Italian seasoning, salt, and pepper.

Breading mixture in a small bowl with a fork.

Step 2: Stir to combine.

Mushrooms on a cutting board after stems were removed.

Step 3: Wipe off mushrooms. Remove the mushroom stems by twisting and popping the stems out or use a small spoon to scoop out the stems.

Mushrooms on a cutting board with tofu ricotta stuffed in them.

Step 4: Stuff each mushroom with tofu ricotta mixture.

Stuffed mushrooms with breading on top. One stuffed mushroom being dunked into the almond flour mixture.

Step 5: Dip each mushroom in the breading mixture and place on a parchment-paper lined baking sheet with a rim that has been drizzled with olive oil.

Olive oil being drizzled over stuffed and breaded mushrooms on a prepared baking sheet with oiled parchment paper.

Step 6: Drizzle more olive oil on top of each mushroom. Bake until tender and golden brown.

💭 Tips

Use a baking sheet with a rim or a baking dish. The mushrooms release water as they are baked. I did not use a rimmed baking sheet, so I stopped halfway through the baking process to wipe away the excess water.