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stuffed mushrooms best appetizer
Milica

Vegan Tofu & Miso Stuffed Mushrooms

If you’re craving a savory, protein-rich appetizer that’s both simple to prepare and bursting with flavor, these Vegan Tofu & Miso Stuffed Mushrooms are your answer.
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Course: Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

  • Large mushroom caps: Portobello or button mushrooms work well.
  • Firm tofu : Adds protein and texture to the filling. crumbled
  • Miso paste: Provides a rich, salty, umami flavor.
  • Green onions : Brings a pop of freshness. thinly sliced
  • Sesame oil: Enhances the nutty and aromatic tones.
  • Fresh ginger : Adds a warm, spicy zing. grated
  • Soy sauce: Deepens the savory flavor profile.
  • Sesame seeds : Sprinkled on top for added crunch and presentation. optional

Method
 

Prepare the Mushrooms
  1. Start by cleaning your mushroom caps. Remove the stems carefully to create room for the filling. Save the stems for another recipe, like a vegetable broth or stir-fry.
  2. Brush the caps lightly with sesame oil to enhance their flavor and keep them moist during baking.
Crumble and Flavor the Tofu
  1. Take firm tofu and crumble it into small pieces. You want the texture to resemble ground meat. In a hot skillet, drizzle sesame oil and toss in the tofu crumbles. Sauté for about 5 minutes until they’re slightly golden.
  2. Add a tablespoon of miso paste, soy sauce, and grated ginger to the tofu. Stir until everything is evenly coated. The miso paste will melt into the tofu, creating a savory and aromatic mixture.
Add the Green Onions
  1. Once the tofu is seasoned, stir in the sliced green onions. They’ll bring freshness and a touch of crunch. Cook for another minute to allow the flavors to meld.
Stuff the Mushroom Caps
  1. Place the mushroom caps on a baking sheet lined with parchment paper. Spoon the tofu-miso mixture generously into each cap, filling them to the brim. Don’t be afraid to pack the filling tightly, as it will hold its shape during baking.
Garnish and Bake
  1. Sprinkle sesame seeds on top of each stuffed mushroom for extra crunch and aesthetic appeal. Preheat your oven to 375°F (190°C). Bake the mushrooms for 15–20 minutes, or until the mushrooms soften and the filling begins to crisp on top.
Serve and Enjoy
  1. Remove the mushrooms from the oven and let them cool slightly before serving. Garnish with a few more green onions or a drizzle of sesame oil for added flavor. Serve them warm as an appetizer or side dish.