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Crabless Vegan Stuffed Mushrooms

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 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 137kcal



  • 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). 


* 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. 


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