Tofu and Spinach Stuffed Mushrooms
These vegan stuffed mushrooms are a bite-sized delight packed with creamy silken tofu, sautéed spinach, and savory herbs. Easy to prep, low in calories, and free from gluten and animal products, they’re perfect for holidays, potlucks, or healthy snacking.
Equipment
- 1 Skillet (medium or large) – for sautéing vegetables
- 1 Spoon or Cookie Scoop – to portion filling
- 1 Baking Dish (9x13 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.
