Tofu-stuffed mushrooms are a simple, elegant appetizer. These vegan mushrooms are packed with flavor, texture, and nutrients, making them a hit with plant-based guests and meat-eaters alike. No one even knows they're vegan!

A plate with a single tofu stuffed mushroom topped with melted cheese and parsley in the foreground, while five more stuffed mushrooms sit on a parchment-lined baking sheet in the background. The food is on a wooden table.

Fall is, without a doubt, my favorite season for hosting gatherings. Over the years, I’ve learned that the best way to start any fall celebration is with an appetizer that sets the tone for the event.

For me, Tofu Stuffed Mushrooms have become a go-to option year after year. They’re the perfect bite-sized dish that feels both elegant and comforting, which is exactly what you want for a Thanksgiving night.

This recipe was born out of a desire to use up all the leftover ingredients sitting in my fridge one busy fall week. I had some mushrooms, tofu, and spinach that needed to be used up, and rather than let them go to waste, I put them together into a stuffed mushroom recipe. The result was a delicious, satisfying dish that quickly became a favorite in my house during holiday time.

What I love about this recipe is how adaptable it is—you can use whatever you have on hand, which is especially useful when you’re preparing for a big event and want to minimize waste. This is an excellent appetizer for any gathering and a practical one for those who love hosting without the hassle of making overly complicated dishes.

These stuffed mushrooms can be prepped ahead of time, cooked quickly, and served warm or at room temperature. Whether you're hosting Thanksgiving, Friendsgiving, or a casual Christmas party, these mushrooms are sure to please a crowd.

A white plate holds a tofu stuffed mushroom topped with melted cheese and garnished with green herbs. More tofu stuffed mushrooms are visible on a baking tray in the background. The setup is on a wooden table with a white cloth featuring a geometric pattern.

Ingredients for This Easy Vegan Tofu Stuffed Mushroom Recipe

Sundried tomatoes: Soaked and chopped for a deep, savory flavor.
Purple onion: Adds a sharpness that complements the richness of the tofu and mushrooms.
White button, cremini, or portobello mushrooms: A sturdy base with earthy, meaty undertones for stuffing.
Tofu (soft, firm, or extra firm): Gives the filling a hearty texture while soaking up the spices.
Salt and pepper: To enhance and balance all the natural flavors.
Chili powder: Adds a touch of heat to the filling.
Oregano (dried or fresh): Provides an earthy, aromatic herb flavor that complements the mushrooms.
Fresh basil: Adds a fresh, bright contrast to the savory filling.
Garlic: Essential for depth and boldness in the filling. Fresh or dried garlic is preferred, but garlic powder also works.
Balsamic or red wine vinegar: Adds acidity to balance the richness and bring everything together.
Grated vegan cheese: For a melted, savory topping on the baked mushrooms.

See recipe card for exact quantities.

Directions to make Vegan Stuffed Mushroom Appetizer

Soak the Sundried Tomatoes

Begin by soaking your sundried tomatoes in boiling water until they soften. This typically takes about 10-15 minutes. Once softened, drain them and mince them finely, leaving some texture for added bite in the filling.

Clean and Prepare the Mushrooms

A baking tray with nine brown, tofu stuffed mushrooms evenly spaced apart. The mushrooms are cleaned and have their stems removed, revealing the gills inside. The tray appears to be lined with parchment paper.

Remove the mushroom stems from your mushrooms and set them aside. Carefully clean the mushroom caps by wiping them with a damp paper towel — this keeps their structure intact without making them soggy and removing excess water. Finely chop the mushroom stems to include in the filling, and leave the caps whole for stuffing.

Prepare the Filling

Chopped white mushrooms sit on a wooden cutting board. In the background, there are whole mushrooms, some of which are partially cut and ready to become tofu stuffed mushrooms. The focus is on the chopped mushrooms in the foreground.

Sauté the finely chopped onion in a bit of olive oil on a skillet over medium-high heat until translucent, about five minutes. Add the chopped mushroom stems to the pan and cook until they release their juices, which should take another five minutes. Next, add the tofu and soaked sundried tomatoes. Let this cook for about 10 minutes, stirring occasionally to ensure the tofu absorbs all the flavors.

Season the Mixture

A close-up of a metal pan filled with chopped red onions in the process of being cooked. The onions are starting to soften, and some pieces are lightly browned, suggesting the early stages of sautéing—an ideal base for tofu stuffed mushrooms.

Add the finely chopped garlic, salt, pepper, chili powder, oregano, and balsamic or red wine vinegar to the tofu mixture. Stir well and let everything cook for another 10-15 minutes on medium-high heat, allowing the tofu to brown slightly and the mixture to dry out just a bit. This will give the stuffed mushroom filling a rich and flavorful texture.

Stuff the Mushrooms

A baking tray contains eight tofu stuffed mushrooms. The mushrooms are topped with a mixture of chopped vegetables and nuts. The background shows baking paper with some grease spots. The arrangement is somewhat orderly, with some space between each mushroom.

Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper. Take each cleaned mushroom cap and stuff it generously with the tofu mixture. Arrange the stuffed mushrooms on the prepared baking sheet, top with grated vegan cheese, and drizzle a little olive oil over them.

Bake the Tofu Stuffed Mushrooms

A baking tray holds eight large mushroom caps filled with a savory mixture of cooked vegetables, meat, and tofu, topped with shredded white cheese. The tray is covered with a sheet of parchment paper, and some loose shreds of cheese are scattered around.

Bake the mushrooms for 8-10 minutes or until they soften and the cheese begins to melt. Just before serving, broil the mushrooms for an additional 3 minutes at 400°F (200°C) for a golden, crispy top.

Serve and Garnish

A plate and a baking tray display baked mushrooms stuffed with a mix of minced ingredients, including savory tofu, topped with melted cheese and garnished with fresh herbs. The plate holds one stuffed mushroom, while the rest are arranged on the parchment-lined tray.

Once baked, sprinkle some freshly chopped basil on top for added freshness and color. Serve the mushrooms warm or at room temperature. These tofu-stuffed mushrooms are ideal for any fall gathering, offering a satisfying, savory bite that pairs wonderfully with your favorite seasonal mocktails.

Storage for Vegan Mushrooms with Tofu

Close-up of baked tofu stuffed mushrooms placed on a parchment-lined baking sheet. The mushrooms are filled with a mixture of finely chopped ingredients, including onions, seasoning, and possibly cheese, creating a textured topping over the mushroom caps.

If you have any leftovers (although I rarely do), Tofu Stuffed Mushrooms store beautifully. Place them in an airtight container and refrigerate for up to 3 days. To reheat, I recommend placing them in a 350°F (175°C) oven for about 10 minutes, which will help revive their crispy texture without making the mushrooms soggy. This makes them ideal for making ahead of time and reheating right before your guests arrive.

If you're serving them as part of a larger event, you can prepare the stuffing daily, store it in the refrigerator, and stuff the mushrooms just before baking.

Accompanying Mocktails

No fall gathering would be complete without the perfect mocktail to complement these delicious Tofu Stuffed Mushrooms. The savory, rich flavor of the mushrooms pairs beautifully with tart, fruit-forward drinks like a sophisticated, non-alcoholic cosmopolitan cocktail or sparkling passionfruit spritz. Both drinks bring a burst of brightness that cuts through the richness of the tofu filling and creates a refreshing balance of flavors.

You might want to serve these mushrooms alongside a chai white russian mocktail. The warmth of the chai and coffee echoes the earthy flavors of the mushrooms while giving your guests that quintessential fall feeling. You could also make this non-alcoholic hot toddy recipe for when the Thanksgiving celebration goes late. This pairing works especially well for Thanksgiving or any fall-themed event focusing on seasonal, comforting dishes and drinks.

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A single tofu stuffed mushroom topped with cheese and garnished with parsley is displayed on a white plate with brown speckles. The background shows a baking tray with additional stuffed mushrooms and part of a beige napkin.

Easy Sundried Tomato and Tofu Stuffed Mushrooms

Course: Appetizer

Cuisine: Other

Keyword: tofu stuffed mushrooms

These tofu stuffed mushrooms are the perfect appetizer for fall gatherings and Thanksgiving celebrations. Packed with a savory filling of tofu, sundried tomatoes, and herbs, they're sure to impress at any event.

Print Recipe Let me know what you think!

Ingredients

½ cup sundried tomatoes
1 purple onion
500 grams of white button, cremini, or portobella mashrooms
1 block of tofu soft, firm, or extra firm are all good in this filling
2 teaspoon salt
pepper to taste
1 teaspoon chili
1 tablespoon dry oregano or 3 Tb fresh
3 tablespoons fresh basil
2 garlic cloves
1 teaspoon balsamic/ red wine vinegar
¼ - ½ cup cup vegan cheese grated, to top

Instructions

Soak sundried tomatoes in boiling water for 10-15 minutes, until they become soft again. Chop sundried tomatoes finely, but still allowing for their texture to come through.
Remove mushroom stems and set aside. Clean mushrooms well (this depends on how you like to do it. Some use a pastry brush; others peel the 'shrooms. I like to wipe them clean with a wet paper towel. But I feel strongly against washing them - it ruins their texture). Chop stems finely, leave mushroom caps whole.
Drain tofu and chop finely.
Chop onion finely. Sauté until it becomes translucent, about five minutes. Add chopped mushroom stems and sauté another five minutes, until they start to give out juices. Add sundried tomatoes and tofu. Let cook for about 10 minutes on medium heat, letting the juices intermingle.
Chop garlic and add. Add all spices, herbs and balsamic vinegar. Cook on medium-high heat for 10-15 minutes, stirring often, until mixture dries out a bit and the tofu colours.
Preheat oven to 375F.
Line a baking sheet with aluminum foil. Stuff mushrooms and arrange them on sheet. Top with grated vegan cheese. Drizzle with a bit of olive oil. Bake for 8-10 minutes.
Right before serving, broil/grill mushrooms at 400F for three minutes, to heat up the cheese. Sprinkle some chopped basil on top right before serving.

My Favorite Vegan Tofu Stuffed Mushrooms

Ingredients for This Easy Vegan Tofu Stuffed Mushroom Recipe