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    Home » All Recipes » Appetizers

    Crabless Vegan Stuffed Mushrooms

    December 20, 2017 By Melissa Huggins / 39 Comments

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    These Crabless Vegan Stuffed Mushrooms will be a hit at your next gathering and they will disappear fast.

    These Crabless Vegan Stuffed Mushrooms will be a hit at your next gathering and they will disappear fast.

    3 Vegan Stuffed Mushrooms on a white plate and topped with fresh parsley.

    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. They are delicious on their own or with a dollop of vegan tartar sauce on top. YUM!

    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)

    Glass baking dish filled with mini portobello mushrooms. Prepping them for the vegan stuffed mushrooms.

    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.

    Hearts of palm in a food processor.

    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.

    Prepared filling for vegan stuffed mushrooms in a silver mixing bowl.

    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 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 brands are vegan too. Make sure to read the labeling before purchasing. 

    * 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!

    Glass baking dish filled with stuffed mushrooms before they go into the oven.

    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.

    Vertical view of 3 crabless vegan stuffed mushrooms on a white plate. Topped with fresh parsley.

    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

    • Vegan Ceviche
    • Vegan Tuna Sandwich
    • Vegan Fish Tacos

    Recipe

    Crabless Vegan Stuffed Mushrooms
    Print Recipe Pin Recipe Rate this Recipe
    5 from 18 votes

    Crabless Vegan Stuffed Mushrooms

    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.  
    Prep Time20 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Course: Appetizer
    Cuisine: American, Vegan
    Servings: 8
    Calories: 137kcal
    Author: Melissa Huggins

    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 tablespoon 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
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    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

    * Cleaning Mushrooms: Use a dry, slightly damp paper towel or a soft brush to clean each mushroom. Mushrooms are like sponges and will absorb a lot of water which can make the mushrooms soggy. 

    *
     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

    Serving: 3Pieces | Calories: 137kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 343mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 2.1mg | Calcium: 28mg | Iron: 1.1mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!


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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      5 from 18 votes (4 ratings without comment)

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      Recipe Rating




    1. Angel

      November 29, 2024 at 7:56 am

      5 stars
      I used 6 large portabella mushrooms instead and served them at Thanksgiving as the “ main dish” Everyone loved them!!! They were easy enough to make and plan on making more of these in the future- they were Delicious

      Reply
      • Melissa Huggins

        January 07, 2025 at 9:06 am

        Hi Angel, I'm so happy this recipe has become a favorite! Sounds so good with the portobellos...YUM! Thanks for sharing feedback. 🙂

        Reply
    2. Pepper

      May 11, 2023 at 9:08 pm

      5 stars
      3 of us loved these! I was uncertain about cooking or not cooking the mushrooms a bit before stuffing them. I left them raw just as the instructions appeared to indicate and that was the correct decision. These are fantastic. I did not change a single thing. I used Dulce flakes as that is what I had, I used liquid aminos as that is what I had. Flavor was wonderful. They are good cooled off too. Will definitely make these again

      Reply
      • Melissa Huggins

        May 13, 2023 at 8:06 am

        Glad to hear it, Pepper. Thank you for giving the recipe a go and for leaving this great feedback. 🙂

        Reply
        • Nikki

          April 22, 2024 at 5:11 pm

          5 stars
          These are fantastic. Outside of adding the zest from a lemon as well, I didn't change anything. We gobbled them up. They would also be great to bring to a gathering.

        • Melissa Huggins

          June 01, 2024 at 5:23 pm

          Hi Nikki, I'm so happy they were a hit! Thanks for taking the time to share feedback. 🙂

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