These Vegan Stuffed Mushrooms with Tofu Ricotta are the perfect appetizer for a party. Stuffed with a cheesy vegan filling.
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 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.
- 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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Step 1: In a small bowl add almond flour, nutritional yeast, Italian seasoning, salt, and pepper.
Step 2: Stir to combine.
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.
Step 4: Stuff each mushroom with tofu ricotta 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.
Step 6: Drizzle more olive oil on top of each mushroom. Bake until tender and golden brown.
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.
👩🏻🍳 Recipe FAQs
To clean mushrooms before stuffing them, I use a damp paper towel or kitchen towel and wipe them off thoroughly.
This vegan stuffed mushroom recipe will last 4-5 days in an airtight container in the fridge.
Other Vegan Mushroom Recipes
If you tried this Vegan Stuffed Mushrooms with Tofu Ricotta Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
Vegan Stuffed Mushrooms with Tofu Ricotta
- Wipe mushrooms off. Remove the stems by twisting and popping them out.
- Mix almond flour, nutritional yeast, Italian seasoning, salt, and pepper.
- Fill each mushroom with tofu ricotta.
- Dip each mushroom in the almond flour mixture.
- Preheat oven to 400°F.
- Drizzle olive oil on a parchment-paper lined baking sheet with a rim.
- Place stuffed mushrooms on the sheet pan. Drizzle more olive oil on top of each mushroom.
- Bake mushrooms at 400℉ for 25 minutes or until tender and golden brown.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.