Vegan Stuffed Mushrooms with Tofu Ricotta
These Vegan Stuffed Mushrooms with Tofu Ricotta are the perfect appetizer for a party. Stuffed with a cheesy vegan filling. (gluten-free)
Servings: 20 mushrooms
Calories: 38kcal
Ingredients
- 16-20 baby bella mushrooms
- ¾ cup tofu ricotta
- 3 tablespoons almond flour
- 1 tablespoon nutritional yeast
- 1 teaspoon Italian seasoning
- Salt and pepper
- Olive oil
Instructions
- 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.
Notes
These stuffed mushrooms will last 4-5 days in an airtight container in the fridge.
Nutrition
Calories: 38kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 1mg | Potassium: 80mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 2IU | Vitamin C: 0.003mg | Calcium: 18mg | Iron: 0.3mg
