Tofu Stuffed Mushrooms Recipe

Name: Tofu Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Panko crumbs; 1 tablespoon olive oil; 2 tablespoons cilantro, minced, divided; 12 ounces tofu (I use Lite) squeezed of excess water (place a heavy plate on top of it for about 15 minutes); 1 tablespoon tahini; 4 teaspoons tamari or soy sauce (or to taste); 1 tablespoon celery leaves, minced; 2 tablespoons red bell pepper, minced; 2 cloves garlic, minced; 1 tablespoon onion, minced; 16 ounces button mushrooms, stems removed and reserved for another use

Servings: persons

1 cup Panko crumbs
1 tablespoon olive oil
2 tablespoons cilantro, minced, divided
12 ounces tofu (I use Lite) squeezed of excess water (place a heavy plate on top of it for about 15 minutes)
1 tablespoon tahini
4 teaspoons tamari or soy sauce (or to taste)
1 tablespoon celery leaves, minced
2 tablespoons red bell pepper, minced
2 cloves garlic, minced
1 tablespoon onion, minced
16 ounces button mushrooms, stems removed and reserved for another use

1
Preheat the oven to 350 degrees.
2
In a small skillet, heat the olive oil over medium high heat. Add the Panko crumbs and cook 2-3 minutes, stirring occasionally until toasty brown. Add 1 tablespoon minced cilantro and set aside.
3
In the food processor, puree the tofu, tahini and tamari until smooth.
4
In a medium bowl, combine the tofu mixure, the remaining cilantro and the minced celery leaves, red bell pepper, garlic and onion.
5
Stuff each mushroom cap with the mixture, heaping it on top. Sprinkle with prepared toasted Panko crumbs.
6
Bake in a 9x13 baking dish for 25-30 minutes or until heated through.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Panko crumbs, 1 tablespoon olive oil, 2 tablespoons cilantro, minced, divided, 12 ounces tofu (I use Lite) squeezed of excess water (place a heavy plate on top of it for about 15 minutes), and more.

Yes, Tofu Stuffed Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu Stuffed Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions