These mushroom appetizers are juicy and full of fresh flavors. The chewy sun-dried tomatoes are soaked and mushroom stems are chopped and cooked down until their juices flow, flavoring the tofu with the essence of umami. A splash of balsamic vinegar and a tossing of oregano and basil makes each mushroom as scrumptious as the last. These are a party favorite in the making.

Tofu and Sun-Dried Tomato Stuffed Mushrooms [Vegan]



  • 1/2 cup sun-dried tomatoes
  • 1 purple onion
  • 3/4 cup grams of White Button, Cremini, or Portobello mushrooms
  • 1 15-ounce block of tofu
  • 2 teaspoons salt
  • Pepper, to taste
  • 1 teaspoon chili
  • 1 tablespoon dry oregano
  • 3 tablespoons fresh basil
  • 2 garlic cloves
  • 1 teaspoon balsamic vinegar, or red wine vinegar
  • 1/4-1/2 cup vegan cheese, grated, to top


  1. Soak sun-dried tomatoes in boiling water for 10-15 minutes, until they become soft. Chop the tomatoes finely, while still allowing their texture to come through.
  2. Remove mushroom stems and set aside. Clean mushrooms well. Chop stems finely, leave mushroom caps whole.
  3. Drain tofu and chop finely.
  4. Chop onion finely and sauté until they become translucent, about five minutes. Add chopped mushroom stems and sauté another five minutes, until they start to give out juices. Add sun-dried tomatoes and tofu. Let cook for about 10 minutes on medium heat, letting the juices intermingle.
  5. Chop garlic and 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 begins to be brown.
  6. Preheat oven to 375°F.
  7. Line a baking sheet with aluminum foil. Stuff the mushrooms and arrange them on a baking sheet. Top with grated vegan cheese. Drizzle with a bit of olive oil. Bake for 8-10 minutes.
  8. Right before serving, broil or grill mushrooms at 400°F for 3 minutes, to heat up the cheese. Sprinkle some chopped basil on top right before serving.

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