Creamy Tofu-Stuffed Mushrooms
If you need a crowd-pleasing appetizer that looks impressive but comes together in under 30 minutes, this is it. These bite-sized stuffed mushrooms are filled with a savory, herb-packed tofu mixture that is creamy, satisfying, and completely allergy-friendly. They are dairy-free, egg-free, and nut-free, and work well for dinner parties, potlucks, or an easy snack when you want something warm and flavorful without much effort.
Ingredients
- 1 block (14 oz) firm tofu, pressed
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 2 tsp soy sauce
- 2 tbsp finely chopped parsley
Instructions
- 1Prep your mushrooms
Preheat the oven to 375°F. Lightly brush mushroom caps with olive oil and sprinkle a pinch of salt. Place on baking sheet, cavity side up
- 2Make the tofu filling
Crumble tofu into a bowl. Mix in nutritional yeast, soy sauce, garlic powder, onion powder, herbs, and parsley.
- 3Fill the caps
Spoon tofu mixture into mushroom cavities, slightly mounding it. Drizzle tops lightly with olive oil or vegan butter.
- 4Bake until golden
Bake for 18–22 minutes until mushrooms are tender and tofu tops are lightly golden.
- 5Garnish and serve warm
Optional: garnish with extra parsley and a drizzle of olive oil. Serve warm.
