Inspired by hot artichoke dip, these easy vegan stuffed mushrooms have a creamy, garlicky filling and crunchy panko topping – and no one will guess they’re vegan!!

These easy-to-make vegan stuffed mushrooms are the perfect quick appetizer for your next get-together…easily made gluten free, so more folks can enjoy them!

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You may be very surprised to learn that I am a low effort host. In part, because I wanna actually enjoy myself when my friends come over. But in the spirit of full disclosure, it’s also because I get kinda anxious about everything being really nice so spending 8 hours cooking before my friends come over isn’t gonna fly. I’d be in a nervous puddle before the sun went down.

So my go-to move when it comes to hosting is typically to make 1-2 of my (almost) famous dips – my hot corn dip and black bean dip are faves – but this year, I wanted to make, like, a real deal appetizer.

And of course I thought, what if you stuffed mushrooms with…dip?!?

These easy vegan mushrooms are stuffed with a creamy concoction of soft tofu, vegan mayo, artichoke hearts and walnuts. Kind of like a hot artichoke dip but in handy little mushroom cups. 

If you’re nodding your head at the thought of these, lemme give you some pointers!

…aaaaand if you’re looking for even more flavourful plant-based recipes (a gift, perhaps?!?) grab a copy of my cookbook Plant Magic!!

Everything you need to know to crush these tofu-stuffed mushrooms

The artichoke filling takes like 5 minutes to blitz in the blender – no precooking required – so you can make it in advance and then just pop the mushrooms into the oven before everyone comes over so they’re warm when folks arrive. 

You can use either soft or silken tofu for these stuffed mushrooms…but you do need something with a bit of moisture so don’t swap in extra firm, okay?

And, if you want to make a main course out of it, you could totally use the filling to top portobellos instead for a cute and decadent little main dish. Just be sure to clean the gills from the portobellos too!

I know you were questioning those ingredients up there…think of it this way: we’re essentially replacing most the traditional mayo in artichoke dip with tofu!

Hot Tip: The size of your mushrooms matters for stuffing: a 1 1/2 – 2 inch mushroom is easy to pop but doesn’t hold a lot of filling. A 2 – 2 1/2 inch in diameter mushroom will hold plenty of filling, but require a messier bite>

You want the artichoke dip to have texture.

I feel like I pulsed 1-2 times too many here (still worked well though!) I love that this dish requires so little prep and pre-cooking…makes hosting a lot easier.

You might be wondering if you can swap the mayo for extra tofu but it is ESSENTIAL. Fat carries flavour. Without it, these are so bland. But you can make my homemade vegan mayo if you prefer!

And if you want to make them even richer, you could increase to 1/2 cup mayo total, and 1 1/4 cup tofu.

Don’t be afraid to pile it high, the dip will hold! Variation: a little pesto in the dip mixture could be great too.

Got folks with special diets coming over (always a dietitian ha ha)? No problem: Just swap in sunflower seeds for anyone nut free and be sure to use gluten free panko and the recipe is naturally gluten free.

If you want the panko browned, you can pop these under the broiler for a couple of minutes. OR…toast the panko separately in a dry skillet and then spoon it over the mushrooms once they’re finished cooking.

More easy, snacky vegan recipes for sharing with friends:

Vegan Stuffed Mushrooms with Tofu and Artichokes

24 mushrooms

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Inspired by hot artichoke dip, these easy vegan stuffed mushrooms have a creamy, garlicky filling and crunchy panko topping – and no one will guess they’re vegan!!

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Mushroom Filling

• 1 ½ cup soft tofu, drained
• ¼ cup vegan mayo
• 2 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• ¾ teaspoon salt
• pinch dried chile flakes
• 14 ounce can artichoke hearts, patted dry
• ¼ cup walnuts

Mushroom Assembly

• 24 medium-large button mushrooms, cleaned, stems removed
• ½ cup panko crumbs, gluten free if needed
• 1 tablespoon nutritional yeast
• ¼ teaspoon salt

• Preheat oven to 375℉ (190℃).

  Line a rimmed baking sheet with parchment paper. Set aside.

• In a food processor, blend the tofu, mayo, garlic and onion powder, thyme, salt, nutritional yeast and chile flakes until smooth, about 30-60 seconds.

• Add artichoke hearts and walnuts and pulse until everything is finely chopped.

• In a small bowl, mix the panko, salt and nutritional yeast.

• Arrange the mushrooms on the baking sheet and add a tiny drizzle of oil on top. Stuff each mushroom with about 1 tablespoon of filling, using the back of the spoon to help stuff the filling into the cavity of the mushroom. Don't be afraid to pile it high, it will hold!

• Sprinkle over ½ teaspoon of panko over each mushroom.

  You may have extra filling or topping leftover….don't throw it out! You can use it as a dip.

• Make sure mushrooms have at least 1 inch between them so they don't steam too much. Bake the mushrooms until they are hot but not mushy, about 15-18 minutes.

What to do with leftover dip? You could put it in a little ramekin, cover with crumbs and bake until bubbling hot and serve with chips or toasts.

Want to make these ahead? Store the artichoke filling in the fridge for up to 24h before stuffing mushrooms. While a larger mushroom holds more filling, use a smaller mushroom if you want them bite-sized. With just a handful of ingredients and minimal prep, you can make these creamy, crunchy vegan stuffed mushrooms anytime.
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