These Crabless Vegan Stuffed Mushrooms will be a hit at your next gathering and they will disappear fast.
These Crabless Vegan Stuffed Mushrooms are simple to make and are totally delicious! The filling has a crab-like texture and an ocean-like flavor that will really fool your omni friends. They are a spin-off of my popular Vegan Crab Cake recipe.
Our crab friends were not harmed in the making of these savory bites. The ocean flavor comes from seaweed and the crabmeat-like texture comes from hearts of palm.
This year I want to do it simply and spend less time in the kitchen. I'll be making my Spinach Mushroom Lasagna, a big salad, Jam Thumbprint Cookies, and these stuffed mushrooms. Everything can be prepped ahead so I won't have much to do the day of.
How to make Crabless Vegan Stuffed Mushrooms
(full instructions in recipe care below)
STEP 1
Prepare the mushrooms by gently dry brush each mushroom using a soft brush. If they're extra dirty, you can use a damp paper towel to clean them. You don't want to soak them because they are like sponges and will absorb lots of water. That will result in soggy mushrooms. No fun!
Now remove the stems by gently twisting them off. If a piece gets stuck inside the cap, you can gently cut it out. You won't need the stems for this recipe, but you can save them for another recipe like veggie stock, mushroom gravy etc.
Using a small spoon, scrape out the brown gills (*see photo). This will make lots more room for that delicious filling. Place them in the baking dish and lightly season with salt & pepper. You can also lightly brush them with melted vegan butter or oil if desired.
STEP 2
To get the crab-like texture, you'll need two cans of hearts of palm. I buy the whole pieces (not salad cut) so I can have larger flaky pieces in the stuffing. Drain and rinse them well.
Add the hearts of palm to a food processor and give 3-4 long pulses, until shredded. Don't over process or it will turn to mush. The mixture should have a crab-like consistency (*see photo above).
*When I purchase hearts of palm, I look for labels that say “sustainably harvested”. Hearts of palm can be cultivated from a base plant. It has many branches & can be cut without killing the tree. This allows other branches to continue growing. I buy Native Forest, but there are other companies using the same practices.
STEP 3
To make the filling,add vegan mayonnaise, lemon juice, mustard, vegan worcestershire sauce, nutritional yeast, kelp granules, parsley, garlic powder, Old Bay Seasoning, salt & fresh cracked pepper to a large bowl. Whisk to combine well.
Add the shredded hearts of palm, bread crumbs, and green onion. Combine well. Now taste for seasoning and add more if needed. For a richer stuffing, you can swap out ¼ cup mayo for a ¼ cup vegan cream cheese or vegan sour cream.
You can make filling the day before to make life easier for yourself. Just cover it and pop it in the fridge.
* Worcestershire isn't typically vegan, but there are lots of vegan versions to choose from. I purchase Annie's or The Wizard's brand. The Whole Foods and Kroger brand are vegan too. Make sure to read the labeling before purchase.
* If you can't find kelp granules, you can use dulse flakes, dulse granules or break up a small piece of nori. If you don't want the ocean-like flavor, you can omit the seaweed altogether. The mushrooms will still be delicious!
STEP 4
Now it's time to stuff the mushroom caps and bake to perfection! Using a small spoon, stuff each mushroom cap and place in a lightly greased baking dish. Sprinkle the tops with panko breadcrumbs.
If desired, drizzle oil or melted vegan butter on top of the breadcrumbs to make them crisp up even more. You can also sprinkle shredded vegan mozzarella on top. So many tasty variations to try!
Place in your oven and bake at 400° F for 20-30 minutes, until heated throughout and lightly browned and crispy on top. Serve them hot. Sprinkle with fresh-cut parsley, crushed red pepper, or vegan parmesan cheese, if desired.
I’d love to hear from you
If you make this recipe, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Love hearts of palm? You may also like these tasty recipes:
- Summer Hearts of Palm Salad
- Vegan Fish Tacos
- Vegan Tuna Salad Sandwich
Crabless Vegan Stuffed Mushrooms
Ingredients
- 1 pound baby bella mushrooms
- 2 14 ounce cans hearts of palm , drained & rinsed
- ½ cup vegan mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon mustard
- 2-3 tablespoons nutritional yeast
- 1 teaspoon vegan worcestershire sauce
- 1 tablespoon kelp granules (*see note for sub)
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon dried parsley (or 2 Tbsp fresh-cut)
- ¾ teaspoon granulated garlic
- Salt & fresh cracked pepper , to taste (note the sodium in Old Bay)
- ½ cup green onion , sliced thin (green part only)
- ½ cup panko breadcrumbs , + more for topping
Instructions
- Preheat oven to 400° F (200° C). Grease a 9x13 baking dish.
- Dry brush mushrooms and gently twist off stems. Using a small spoon, scrape out the brown gills. (*see photo above) Place them in the baking dish and lightly season with salt & pepper.
- Add the hearts of palm to a food processor and give 3-4 long pulses, until shredded. Don't over process. The mixture should have a crab-like consistency. (*see photo above)
- To a large bowl, add mayonnaise, lemon juice, mustard, worcestershire sauce, nutritional yeast, kelp, Old Bay Seasoning, parsley, garlic powder, salt & fresh cracked pepper. Combine well.
- Add the shredded hearts of palm, bread crumbs, and green onion. Combine well. Taste for seasoning and add more if needed.
- Using a small spoon, stuff each mushroom cap and place in the greased baking dish (leave a small amount of room in between each mushroom). Sprinkle the tops with panko breadcrumbs and drizzle with oil if desired.
- Place in oven and bake for 20-30 minutes, until heated throughout and lightly browned on top. Serve hot. (sprinkle with fresh-cut parsley, crushed red pepper, or vegan parmesan cheese, if desired).
Notes
* If you can't find vegan Worcestershire sauce, you can use low-sodium tamari or soy sauce for depth. * If you can't find kelp granules, you can use dulse flakes, dulse granules or break up a small piece of nori. If you don't want the ocean-like flavor, you can omit the seaweed altogether. It will still be delicious! * For a richer stuffing, you can swap out ¼ cup mayo for a ¼ cup vegan cream cheese or vegan sour cream. * Fills about 24-28 mushrooms, depending on their size. * You can make filling the day before. Just cover and pop it in the fridge.
Nutrition
Stezy
I was craving stuffed mushrooms the other day and ran across this recipe. It did not disappoint!
As i do with most recipes, I'll doctor them up to my own tastes, so when i reheated the leftovers i baked then with some white wine, a dollop of vegan butter, and some garlic oil in the bottom of the dish and it really upped the ante.
I have a bunch of leftover filling too, I'm going to bed to order more mushrooms! Haha. I'm thinking maybe even some giant portabellas for a meal sized "seafood" mushroom steak.... Om nom nom.
Support @ Vegan Huggs
Hi Stezy! That sounds delicious! We are so happy to hear that you loved the recipe 🙂 Thanks for stopping by!
Michael Pappas
I had the task of bringing an app to my family Christmas dinner, most of them are afraid of eating vegan, and some members are vegetarian so I wanted to surprise everyone with eating something they wouldn’t expect to be vegan. It worked!! This recipe read and executed amazingly!! The dish was a huge hit and no one could believe there wasn’t seafood in the dish 😀 thank you for providing such a great recipe! I can’t wait to experiment with it to make vegan crab cakes! Any suggestions?
Support @ Vegan Huggs
Hi Michael! We are so happy to hear that the recipe was such a hit with your family! We actually have a Crab Cake recipe here - please let us know your thoughts if you give it a try! Thanks for stopping by 🙂
Wendy @ Plantivores
These were excellent!
Lynn
I love this recipe! I’ve made it many times now. I love how versatile they are, when I don’t have all the ingredients I can easily sub it out and it will still taste AAMAZING. Thanks for an awesome recipe! Hopefully I will be able to make them for our family Thanksgiving, finger’s crossed!
Melissa Huggins
Yay! I'm so happy you liked them. They are family favorite over here. Thank you for giving them a try! 🙂
DaaiYah
Incredible! my wife and I loved it.
Melissa Huggins
I'm so happy you both loved the recipe. Thank you for giving it a try. 🙂
Deborah Geary
I am making these again tonight for dinner. I have made them several times in the past, and they are always a huge hit. I even shared the recipe with the event planner for my daughter's wedding. The mushrooms were the entree for the vegan dinner selection. Everyone loved them! Thank you for a real hit. I look forward to checking out more of your recipes.
Deb
Melissa Huggins
Hi Deb, This is such a nice compliment, and I'm completely flattered that they were a part of your daughter's wedding dinner. How lovely! Thank you for sharing your feedback. 🙂
Glenn
I've made these before but I recently made them again for a Friendsgiving. They were the hit of the party! My non-vegan friends said they were the best stuffed mushrooms they ever had. My only complaint is now I have to make them for every party!!!
Melissa Huggins
Hi Glenn, I'm so glad everyone loved them! Thank you for sharing your feedback 🙂
Glenda deshazor
Awesome awesome awesome. Love them
Melissa Huggins
Thank you, Glenda! So happy you liked them 🙂
Glenda
This would make a great crab salad . Almost taste like tuna
John Revas
I love stuffed mushrooms. These taste just like the real thing. +1 to my weekly food rotation!
Jenn Brown
Love this! I've made it twice and both times, it was delish. This is for sure in my rotation of week night meals. Easy to make the filling ahead of time and then put in the oven after work. Thanks so much!
How would I get it a bit crisper? Turn up the heat for a few minutes at the end?
Melissa Huggins
Hi Jenn, thank you so much! I’m so happy that you like them. To get them a bit crispier in the oven, lightly spray them with cooking oil. You can turn up the heat too at the end. ❤️
Chelsea
These were a big hit at my party! All my non-vegan friends asked for the recipe. They were so good that I making them again just for myself tonight
Melissa Huggins
Hi Chelsea, this is so awesome to hear! Thank you for making them! 🙂
Cori
Do you use yellow mustard or dry mustard?
Melissa Huggins
Hi Cori, I used regular yellow mustard, but you can use dry mustard too. Thanks for stopping by! Have a wonderful holiday! 🙂
Cori
These are delicious! I made these for Christmas dinner and am making them for New Year’s Eve. My non vegan family loved them!!
Melissa Huggins
Yay! This is so great to hear! I'm so happy everyone liked them. I made them for Christmas too and they went fast! Have a Happy New Year! 🙂
san
I just made these and they were really good. I made a few minor changes. I used only 1/3 the nooch (as it can overpower a recipe) and I added about 20 pecans, broken into pieces by hand. And I air fried them, instead of baking. I did it at 360 for 15 minutes.
Melissa Huggins
Thank you for making them and sharing your feedback! The pecan pieces sound delicious! I'm so glad to know that they work in the air fryer too. I just bought one a few months ago and still experimenting. I'll try it next time. Have a happy holiday! 🙂
Mona
Can you make the filling ahead of time?
Melissa Huggins
Hi Mona! Great question! Yes, you can totally make the filling ahead of time. I will add that in the post. Thanks for the heads up. Have a happy holiday! 🙂