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.

Course Appetizer

Cuisine American, Vegan

Prep Time 20

Cook Time 25

Total Time 40

Servings

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

US Customary - Metric

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