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Vegan Stuffed Mushrooms on a plate with skewers.
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5 from 11 votes

Vegan Stuffed Mushrooms with Cream Cheese & Tempeh Bacon

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!
Prep Time20 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Servings: 16
Calories: 79kcal
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/227 gram) package tempeh
  • 1 tablespoon olive oil

For the Stuffed Mushrooms

  • 24 ounces cremini mushrooms (about 16 medium sized mushrooms), cleaned
  • 1 teaspoon olive oil
  • ½ cup vegan cream cheese (homemade or store-bought)
  • ½ cup panko bread crumbs
  • 1 tablespoon cayenne pepper hot sauce, optional, or to taste
  • ¼ cup finely chopped fresh chives
US Customary - Metric

Instructions

To Make the Tempeh Bacon

  • 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 (Note 1).
  • Place a medium-sized skillet over high heat. Add the crumbled tempeh, along with any excess marinade. Sauté the tempeh until lightly browned, stirring occasionally, about 5 minutes.
  • Remove the tempeh from the skillet and transfer it to a bowl.

To Make the Stuffed Mushrooms

  • Preheat oven to 400°F. Remove the stems from the mushrooms, then brush them lightly with olive oil and arrange them on baking sheet, stem sides up. Bake for 10 minutes.
  • While the mushrooms bake, add the cream cheese, panko, hot sauce, and chives to the tempeh mixture. Stir until everything is well mixed.
  • Remove the mushrooms from the oven, but leave the oven on. If a lot of water has pooled in the stem cavities, pour it out or use a paper towel to suck it up. Stuff each mushroom generously the with tempeh mixture, piling a bit on top.
  • Place the mushrooms back into the oven and bake until the tops are lightly browned, about 5 minutes.
  • Serve.

Notes

  1. Optionally, you can marinate the tempeh for up to twelve hours. If marinating for more than two hours, be sure to cover the bowl and place it in the refrigerator.

Nutrition

Serving: 1mushroom | Calories: 79kcal | Carbohydrates: 6g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 194mg | Potassium: 263mg | Fiber: 1g | Sugar: 2g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg