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Stuffed Mushrooms with Tofu and Herbs

Brianna Martinez is a graduate from the Walter Cronkite School of Journalism at Arizona State University. She received her bachelor's degree in Journalism and Mass Communication with an emphasis in digital media. After graduating, she jo...

Perfect appetizer for any event

Try this vegan appetizer that has a delicious, array of flavors! These stuffed mushrooms are perfect for a holiday party or game day. They are simple to make and healthy for you too. Substitute the tofu for any other kind of stuffing of your preference. You definitely can't go wrong with this vegan appetizer as its a combination of all the best ingredients!

Perfect appetizer for any event

Stuffed Mushrooms with Tofu and Herbs

Serves: 6-8


    • 16 large mushrooms of your choice, washed well
    • 3 T. olive oil, divided
    • 8 oz. tofu, frozen, firm and thawed
    • 1/4 cup onion, diced (fine)
    • 1/4 cup celery, diced (fine)
    • 1/4 cup green onion, thinly sliced
    • 1 T. garlic, minced
    • 1/2 t. dried thyme
    • 1/3 cup breadcrumbs
    • 2 T. yeast flakes
    • 2 T. freshly chopped parsley
    • salt and freshly ground black pepper to taste


1. Spray or oil a large baking dish with vegetable oil and set it aside

2. Remove then roughly dice stems of mushrooms and set aside

3. In a non-stick skillet, place 1 T. olive oil and mushroom caps, and saute for 2 minutes

4. After saute, transfer mushroom caps to a large plate

5. After tofu is thawed, crumble tofu into a small bowl and set aside

6. In the same non-stick skillet, saute the reserved mushroom stems, onion, celery and green onion in remaining olive oil for 5 minutes to soften

7. Add the crumbled tofu, garlic and thyme, and saute an additional 2-3 minutes or until the vegetables are tender

8. Remove the skillet from heat, add the remaining ingredients, stir well to combine and season with salt and freshly ground black pepper

9. Fill the mushroom caps with warm filling, slightly mounding the tops, and place them in the prepared baking dish

10. Bake at 350 degrees for 10-15 minutes or until the mushroom caps are heated through and slightly browned on top

11. Transfer to a decorative platter for service and serve immediately

Thanks to TheVeganChef for the inspirational recipe!

For more delicious vegan recipes
Savory Holiday Fig Spread recipe
Vegan Polenta Cakes recipe
Holiday Salsa recipe

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