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Vegan Stuffed Mushrooms on a Plate with Napkin and Toothpicks in the Background
Vegan Stuffed Mushrooms
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
 

Watch out! These vegan stuffed mushrooms are incredibly addictive, thanks to a filling of dreamy cashew cream cheese, smoky tempeh bacon and chives. Great for snacking, but you can absolutely make a meal of them too!

Course: Appetizer
Cuisine: American
Keyword: finger food, vegan party recipe
Servings: 16
Calories: 355 kcal
Author: Alissa
Ingredients
For the Tempeh Bacon
  • 2 tablespoons soy sauce
  • 2 teaspoons liquid smoke
  • 2 teaspoons maple syrup
  • 2 teaspoons apple cider vinegar
  • 1 (8 ounce) package tempeh, crumbled
  • 1 tablespoon olive oil
For the Stuffed Mushrooms
  • 24 ounces cremini or white button mushrooms (about 16 medium sized), cleaned and stemmed
  • 1 teaspoon olive oil
  • 1/2 cup cashew cream cheese, or substitute your favorite commercial vegan cream cheese
  • 1/2 cup panko bread crumbs
  • 1-2 tablespoons cayenne pepper hot sauce, optional, or to taste
  • 1/4 cup finely chopped chives
Instructions
To Make the Tempeh Bacon
  1. Stir together the soy sauce, liquid smoke, maple syrup and apple cider vinegar in a medium-sized bowl. Crumble the tempeh into the bowl, and stir to coat. Optionally, allow tempeh to marinade for up to 12 hours (I usually skip this, but it does enhance the flavor).

  2. Place a medium-sized skillet over high heat. Add the crumbled tempeh, along with any excess marinade. Sauté until lightly browned, about 5 minutes.

  3. Remove the tempeh from the skillet and transfer it to a bowl.

To Make the Stuffed Mushrooms
  1. Preheat oven to 400°F. Brush the mushrooms lightly with olive oil and arrange them on baking sheet, stem side up. Bake for 10 minutes.

  2. While the mushrooms bake, add the cream cheese, panko, hot sauce and chives to the tempeh mixture. Stir until everything is well mixed.

  3. Remove the mushrooms from the oven, but leave the oven on. If a lot of water has pooled in the stem cavities, use a paper towel to suck it up. Stuff each mushroom generously the with tempeh mixture, piling a bit on top.

  4. Place the mushrooms back into the oven and bake until the tops are lightly browned, about 5 minutes.

  5. Serve.

Recipe Notes

If you plan to use my cashew cream cheese for this recipe, get started early, as the cashews require several hours of soaking. You'll end up with about a half of a batch leftover. It will keep in the refrigerator for about a week, and goes great on bagels, crackers, and in a handful of other recipes in my archives. You can also freeze it in a well sealed container for long term storage.

Nutrition Facts
Vegan Stuffed Mushrooms
Amount Per Serving (4 mushrooms)
Calories 355 Calories from Fat 178
% Daily Value*
Fat 19.8g30%
Saturated Fat 3.5g18%
Sodium 782mg33%
Potassium 916mg26%
Carbohydrates 30.6g10%
Fiber 2.9g12%
Sugar 6.6g7%
Protein 20.6g41%
Calcium 80mg8%
Iron 7.9mg44%
* Percent Daily Values are based on a 2000 calorie diet.