Crispy-Coated Stuffed Mushrooms (Vegan & GF & High-Protein Filling!)

Stuffing mushrooms is one of those little joys that can brighten your day. 

These tiny, unassuming mushrooms might not catch your eye at first, but once you fill them, they become something special.

Imagine a warm, savory filling made from oats and tofu, baked to perfection... The inside is tender, while the top gets a lovely golden hue. They maintain their shape but remain delightfully soft, making them a fantastic addition to any dinner table or a shareable centerpiece for gatherings.

With just a handful of simple ingredients, you can create a dish packed with deep flavor and no unnecessary fuss.

Let’s dive into making these delicious stuffed mushrooms! :)

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Stuffed Mushrooms 

with Oats & Tofu Filling

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⏱️ Time & Prep

Prep time: 20 minutes
Bake time: 20–25 minutes
Total time: ~45 minutes
Yield: 15–20 stuffed mushrooms

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Ingredients

• 12–14 large white button mushrooms

• 1 cup firm tofu, finely crumbled

• ½ cup rolled oats (dry)

• ¼ cup finely chopped mushroom stems

• 2 tablespoons finely chopped parsley

• 1 teaspoon smoked paprika

• ½ teaspoon dried thyme

• 1 tablespoon soy sauce or tamari

• 1 teaspoon Dijon mustard

• 2–3 tablespoons unsweetened plant milk

• Salt and black pepper to taste

• 2 tablespoons chickpea flour (for coating)

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Instructions

1. Preheat the oven to 180°C (355°F). Line a baking tray with baking paper.

2. Gently clean the mushrooms and remove the stems. Finely chop the stems and set aside.

3. In a bowl, combine crumbled tofu, rolled oats, chopped stems, parsley, smoked paprika, thyme, soy sauce, Dijon mustard, and 2 tablespoons of plant milk.

4. Mix well. Let the mixture sit for 5 minutes so the oats absorb moisture. If it feels too dry, add 1 more tablespoon of plant milk.

5. Season with salt and pepper.

6. Fill each mushroom cap generously, pressing the mixture in slightly so it holds together.

7. Lightly sprinkle or dust the filled tops with chickpea flour. Don’t coat heavily, just a thin layer.

8. Sprinkle nutritional yeast over each mushroom.

9. Bake for 20–25 minutes, until the mushrooms are tender and the tops are lightly golden.

10. Let them rest for a few minutes before serving; they firm up slightly as they cool.

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Notes / Variations

• For a smoother filling, pulse everything briefly in a food processor before stuffing.

• Add finely chopped spinach or grated carrot for extra texture.

• Sprinkle nutritional yeast on top before baking for a deeper flavor.

• You can use large portobello mushrooms instead and increase baking time to 25–30 minutes.

• For a crispier top, bake the last 3–4 minutes on a slightly higher rack.

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Nutrition Breakdown

Nutrient	Per Mushroom (15 yield)
Calories	65 kcal
Protein	5.2 g
Carbs	6.8 g
Fiber	1.6 g
Fat	2.1 g

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