Fusion is retro, so we went double retro with this fusion interpretation of an 80s classic: stuffed mushrooms. After a few less successful cooking sessions, we were desperate for a win. These Chinese-inspired stuffed champignons were somewhat of a gamble. We weren’t sure what they would taste like, what we wanted to put in them, and whether it would end up in another kitchen catastrophe.
We are happy to announce that these were totally edible! Super easy to make, packs a real punch, and ends up tasting and feeling somewhat like baozi or potstickers.
We used silken tofu for our filling base and it worked really well. We decided to blend the tofu to make something like a vegan ricotta to bind everything together. The tofu will firm up a during baking and the panko on top adds some extra crispiness. You can also experiment with different ingredients for the stuffing, so go ahead and get creative. We went with some classics, like Chinese chives and Szechuan pepper, but then we went a bit (but not too) crazy and also added black garlic. If you can’t find black garlic, you can skip it or use regular garlic since the dish already has a lot of punch thanks to the Szechuan pepper and the chives.
You’ll need these ingredients to make the vegan stuffed mushrooms:
- 4 portobello mushrooms (or giant champignons)
- 250 g silken tofu
- 4 cm grated ginger
- ½ fresh red chili, chopped
- 3 black garlic cloves, smashed
- 4 stalks Chinese chives (can swap for 2 garlic cloves and 2 spring onions)
- ½ tsp Szechuan pepper
- 3 tbsp soy sauce
- 2 tbsp black rice vinegar
- 1 tbsp brown sugar
- 4 tbsp panko
- 2 tbsp neutral oil
How to make these tasty vegan stuffed mushrooms:
Blend the tofu with 1 tbsp soy sauce and 1 tbsp black rice vinegar. Remove the stems of the mushrooms, add more mushrooms and chop everything finely.
Finely chop the chives. Mix the mushrooms, chili, black garlic, ginger, chives, and tofu cream in a medium bowl. Taste the filling and add more soy sauce or vinegar, if needed.
In an oven-proof pan, add 1 tbsp of oil. Sprinkle the sugar in an even layer into the pan.
Stuff the mushrooms with tofu mix, then place the mushrooms in the pan. Top each mushroom with a lot of panko, and drizzle 2 tbsp of soy and rice vinegar into the pan.
Use a pastry brush to carefully brush them with the remaining oil and some of the soy-vinegar mix from the pan. Finish with a sprinkle of brown sugar.
Roast in the oven for about 20 minutes until the panko is golden and crunchy and the stuffing is slightly firm.
Vegan Stuffed Mushrooms
Ingredients
- 4 portobello mushrooms or giant champignons
- 250 g silken tofu
- 4 cm grated ginger
- ½ fresh red chili chopped
- 3 black garlic cloves smashed
- 4 stalks Chinese chives can swap for 2 garlic cloves and 2 spring onions
- ½ tsp Szechuan pepper
- 3 tbsp soy sauce
- 2 tbsp black rice vinegar
- 1 tbsp brown sugar
- 4 tbsp panko
- 2 tbsp neutral oil
Instructions
- Blend the tofu with 1 tbsp soy sauce and 1 tbsp black rice vinegar. Remove the stems of the mushrooms, add more mushrooms and chop everything finely.
- Finely chop the chives. Mix the mushrooms, chili, black garlic, ginger, chives, and tofu cream in a medium bowl. Taste the filling and add more soy sauce or vinegar, if needed.
- In an oven-proof pan, add 1 tbsp of oil. Sprinkle the sugar in an even layer into the pan.
- Stuff the mushrooms with tofu mix, then place the mushrooms in the pan. Top each mushroom with a lot of panko, and drizzle 2 tbsp of soy and rice vinegar into the pan.
- Use a pastry brush to carefully brush them with the remaining oil and some of the soy-vinegar mix from the pan. Finish with a sprinkle of brown sugar.
- Roast in the oven for about 20 minutes until the panko is golden and crunchy and the stuffing is slightly firm.
Like this recipe? Great! You might also enjoy our TikTok and our Instagram.
many thanks to Jana Francke for the amazing plate. You can order her beautiful ceramic art through her Instagram.
