Tofu-Stuffed Mushrooms Recipe | Vegetarian Times Skip to main content

Tofu-Stuffed Mushrooms

These mushrooms are just as good at room temperature as they are hot from the oven, so you don’t have to worry about reheating throughout the party. The stuffing also makes a great filling for an omelet.



Ingredient Line: 
1 lb. large mushrooms
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
½ 7-oz. pkg. firm tofu, finely chopped (about 1⅓ cup)
Ingredient Line: 
8 sun-dried tomatoes, finely chopped (about ¼ cup)
Ingredient Line: 
½ tsp. garlic powder
Ingredient Line: 
½ tsp. salt
Ingredient Line: 
⅛ tsp. pepper
Ingredient Line: 
2 Tbs. chopped fresh parsley
Ingredient Line: 
2 Tbs. dried breadcrumbs


1. Preheat oven to 375°F. Line large baking sheet with foil. Remove mushroom stems, and finely chop. Set aside. Place caps, top side down, on prepared baking sheet.

2. Heat oil in large nonstick skillet over medium-high heat. Add mushroom stems, tofu, tomatoes, garlic powder, salt, and pepper. Cook 5 minutes, or until tender. Stir in parsley, breadcrumbs, and 1 Tbs. water. Remove from heat, and cool about 5 minutes.

3. Stuff each mushroom cap with generous 2 tsp. filling. Bake 20 minutes, or until browned and crisp on top.

Nutrition Information: 

2 g
Total Fat: 
1.5 g
Saturated Fat: 
0.5 g
2 g
0 mg
72 mg
1 g
1 g
Makes 22 mushrooms

Comments on this Recipe

I wasn't sure how these would turn out, but they were delicious! The sun-dried tomato is essential. Will definitely be making these again.

Loved it, I also added a little sprinkle of tarragon.

I'm going to give these a try. They look great!

WOW! They are amazing. Low calorie compared to the restaurant version. They are always the first to go at any get event.

tofu mushrooms

Is this 7 and 1/2 ounces of tofu? Or 3.5?

These mushrooms sound great! Is there an easy way to save the recipes you like for future use?