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These Vegan Tofu Spinach Stuffed Mushrooms are the perfect blend of wholesome nutrition and satisfying flavor.
What sets this recipe apart is its smart use of silken tofu and nutritional yeast to create a creamy, cheesy filling—without any dairy.
It’s entirely plant-based and gluten-free, making it a safe and inclusive option for a wide range of diets.
Each bite-sized mushroom delivers a light, savory, and satisfying experience with just 21 calories and minimal fat per serving, making it ideal for guilt-free snacking or a holiday appetizer platter.
The use of spinach adds a fiber boost and valuable micronutrients like Vitamin A and iron, while tofu supplies plant-based protein and good fats with almost no saturated fat.
With a prep time under 15 minutes, these stuffed mushrooms are also a great make-ahead or meal-prep choice for busy cooks.
They bake beautifully, becoming golden and crisp on top while tender and juicy underneath—truly a delightful and healthy addition to any gathering.
Must-Have Tools for Perfect Results
Cuisinart 12-Inch Skillet with Lid
Perfect for sautéing the mushroom stems, shallots, and spinach evenly without burning.
This nonstick skillet ensures consistent heat distribution—great for everyday stir-frying, sautéing, or simmering sauces.
KitchenAid Mini Food Processor
If you want to speed up the mincing of mushroom stems and garlic, this compact tool is a game-changer.
It’s ideal for small chopping tasks and takes up minimal counter space.
OXO Good Grips Small Cookie Scoop
For neatly portioning the tofu-spinach filling into mushroom caps.
This scoop ensures uniform servings and reduces mess—also useful for making cookies, melon balls, or meatballs.
USA Pan Nonstick Baking Dish
A sturdy and reliable pan to hold your mushroom caps while baking.
Its nonstick surface promotes even roasting and easy cleanup, making it a staple for roasting vegetables and casseroles.
Breville Smart Oven Air Fryer
Optional, but amazing if you want a broiler function with better control.
Helps achieve a crisp breadcrumb topping in the final minutes without overheating the whole kitchen.
Tofu and Spinach Stuffed Mushrooms
Equipment
- 1 Skillet (medium or large) – for sautéing vegetables
- 1 Spoon or Cookie Scoop – to portion filling
- 1 Baking Dish (9×13 or similar) – for baking mushrooms
- 1 Cutting Board & Knife – for chopping shallots, garlic, and mushroom stems
- 1 Mixing Spoon or Silicone Spatula – to stir tofu mixture smoothly
Ingredients
- 24 large cremini mushrooms stems removed and cleaned
- 1 medium shallot finely chopped
- 2 garlic cloves minced
- 4 ounces frozen chopped spinach thawed and drained
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 8 ounces silken tofu
- ¼ cup nutritional yeast
- ¼ cup gluten-free breadcrumbs
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C). This gives it time to reach the right temperature while you prepare the filling and mushrooms.
- Prepare the Mushrooms: Gently twist and remove the stems from each mushroom, setting aside half of the stems. Wipe the mushroom caps with a damp paper towel to clean them. Finely mince the reserved stems and discard the rest.
- Sauté the Filling Base: In a medium skillet over medium heat, warm a splash of oil or a tablespoon of water. Add the minced mushroom stems, chopped shallot, minced garlic, and drained spinach. Sprinkle in the salt and pepper. Sauté for about 5 minutes, stirring often, until the vegetables are soft and fragrant.
- Incorporate the Tofu and Seasoning: Add the silken tofu and nutritional yeast directly into the skillet. Stir well until the tofu breaks down and everything is evenly combined. You should have a creamy, well-blended mixture with flecks of spinach throughout.
- Fill the Mushroom Caps: Place the cleaned mushroom caps, gill-side up, into a large baking dish or sheet pan lined with parchment. Using a spoon or small cookie scoop, fill each mushroom generously with the tofu-spinach mixture.
- Top with Crunchy Breadcrumbs: Evenly sprinkle the gluten-free breadcrumbs over each filled mushroom. This adds a crisp topping during baking.
- Bake to Perfection: Transfer the baking dish to the oven and roast the mushrooms for 20 to 25 minutes, until they appear softened and begin to release juices.
- Broil for a Golden Finish: Switch your oven to the broil setting and broil the mushrooms for an additional 4–5 minutes, or until the breadcrumbs turn golden brown and slightly crisp on top. Keep a close eye during this step to avoid burning.
- Serve Warm: Carefully remove from the oven and let cool for a few minutes. Serve immediately while warm and flavorful.
Notes
- Make Ahead Tip: The filling can be prepared up to 24 hours in advance and refrigerated. Stuff and bake the mushrooms just before serving.
- Fresh vs. Frozen Spinach: Frozen spinach is convenient, but fresh spinach can be used if chopped and wilted in the pan beforehand.
- Tofu Texture: Silken tofu provides a creamy consistency. Avoid using firm or extra-firm tofu as it won’t blend smoothly.
- Breadcrumb Options: For a grain-free option, try almond flour or crushed gluten-free crackers as a topping substitute.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain texture.
Chef’s Secrets for Ultimate Flavor
The key to elevating these vegan tofu spinach stuffed mushrooms lies in balance and texture.
First, always use silken tofu—its soft consistency creates a creamy, almost cheese-like filling that holds together well during baking.
Be sure to thoroughly drain your frozen spinach before adding it to the sauté pan to prevent excess moisture from thinning the mixture.
When sautéing the mushroom stems, shallots, and garlic, allow the ingredients to gently caramelize to bring out their natural sweetness and umami depth.
Adding the nutritional yeast at the end of sautéing enhances the “cheesy” flavor, while the final broil gives the breadcrumbs a golden, satisfying crunch.
For best results, use uniformly sized mushrooms to ensure even cooking, and don’t overstuff them—doing so can cause the filling to spill during baking.
Serving Suggestions and Pairing Ideas
These stuffed mushrooms are incredibly versatile and shine as both an appetizer or a party snack.
For a well-rounded presentation, serve them on a platter garnished with fresh herbs like parsley or chives for a pop of color.
They pair beautifully with a crisp green salad, vegan dipping sauces like tahini-garlic or cashew cream, or as part of a holiday charcuterie board with olives, roasted nuts, and gluten-free crackers.
If you’re serving them as part of a larger meal, they complement grain-based dishes like quinoa pilaf or wild rice beautifully.
They also make an elegant addition to brunch menus alongside avocado toast or tofu scramble.
Storage Tips and Reheating Advice
These mushrooms store quite well, making them a fantastic make-ahead option.
Once baked, let them cool to room temperature, then place them in an airtight container.
Store in the refrigerator for up to 3 days. To reheat, avoid the microwave as it can make the mushrooms soggy.
Instead, use an oven or air fryer at 350°F for 5–7 minutes to restore their texture and warmth.
If prepping ahead for an event, you can assemble the mushrooms (up to the point before baking) and refrigerate them uncooked for up to 24 hours—then bake fresh before serving.
Freezing is not recommended, as tofu and mushrooms tend to lose their texture when thawed.
Frequently Asked Questions (FAQs)
1. Can I use fresh spinach instead of frozen?
Yes, absolutely! Simply sauté about 4 cups of fresh baby spinach until wilted, then chop and squeeze out any excess moisture. It works just as well and offers a fresher taste.
2. What’s the best tofu for stuffing?
Silken tofu is best for this recipe because of its soft, creamy consistency. Avoid firm or extra-firm tofu, which won’t blend smoothly and may result in a grainy texture.
3. Can I make these mushrooms in advance?
Yes, you can prepare the filling and stuff the mushrooms up to a day in advance. Store them covered in the refrigerator and bake them just before serving for the best texture and flavor.
4. How can I make this nut-free and allergy-friendly?
This recipe is already nut-free. Just ensure your breadcrumbs and nutritional yeast are produced in allergen-safe facilities if serving guests with severe allergies.
5. Can I substitute portobello mushrooms?
Portobellos can be used if you’re looking for a larger, entrée-style version. Just note that they may require a longer bake time and yield fewer individual servings.
This recipe is inspired by atelizabethstable and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.