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Vegan crab stuffed mushroom on plate

Vegan Crab Stuffed Mushrooms

These crab stuffed mushrooms are perfect as a party appetizer or for a stay-at-home date night. They can be prepared in advance and cooked when you’re ready to serve them.
Prep Time 40 minutes
Cook Time 25 minutes
Course Appetizer
Cuisine American
Servings 12 People

Ingredients
  

Filling

  • cup Cashews Boiled for 30 minutes
  • tbsp Fresh lemon juice
  • 1 tbsp Water
  • 2 tsp Worchestershire (Gluten-free and anchovy-free)
  • 1 tbsp Vegan mayo
  • ½ tbsp Dijon
  • tsp Old Bay
  • 1 tsp Corn starch
  • 1 tsp Baking powder
  • 1 tsp Dulse flakes
  • 3 Green onions Finely chopped
  • ¼ cup Celery Minced
  • 1 Large clove of garlic Minced
  • 1 can Hearts of palm (14oz) Well-drained and roughly chopped
  • 1 tbsp Fresh parsley Finely chopped (cut extra for garnish)
  • ½ cup Gluten-free Italian Bread Crumbs

Additional Ingredients

  • 2 tbsp Olive oil Divided
  • 24 oz Cremini Mushrooms
  • ½ cup Vegetable broth (I used Better than Boullion)
  • ¼ cup Gluten-free Italian bread crumbs
  • ½ tsp Old Bay
  • Parsley for garnish
  • Sun-dried tomato pesto (Optional)

Instructions
 

Filling Instructions

  • Heat 1 tbsp olive oil in pan over medium heat. Sauté celery and green onions for about 4-5 minutes. Add minced garlic and continue cooking 1-2 minutes. Remove from heat and allow to cool slightly.
  • Rinse and drain the boiled cashews and transfer to your blender. Add lemon juice, water, mayo, Worcestershire, and dijon. Blend until smooth.
  • Transfer cashew mixture to medium bowl and stir in cornstarch, baking powder, dulse flakes and 2 1/2 teaspoons of Old Bay, then add the sautéed mixture, hearts of palm, parsley and 1/2 cup of breadcrumbs. Stir until well combined.
  • Clean any dirt off of the mushrooms and remove the stems and scoop out the gills. Stuff the mushroom caps evenly with filling rounded over the top of the cap.
  • Combine the remaining 1/4 cup of GF bread crumbs and 1/2 teaspoon Old Bay. Dip the top of each filled mushroom in the mixture, rotating slightly and gently pressing down to coat. If you have excess filling and bread remaining, you can use it to make a few extra crab cakes (see note).

Cooking Instructions

  • Heat remaining tablespoon of olive oil in large skillet over medium heat. Add mushrooms fill-side up and cook 6-8 minutes. Shake pan occasionally or use tongs to keep mushrooms from sticking. Once the mushrooms have begun to release their juices and brown on the bottom, add the veggie broth and let simmer 10-12 minutes, or until all of the broth is absorbed. 
  • If you have an oven safe pan, put the pan directly in the oven, otherwise carefully transfer to a baking sheet that is either greased or lined with parchment. Broil on high for 5-7 minutes. Bread crumbs in top should be golden brown. Keep a close eye on it the last few minutes to make sure they don't burn.
  • Transfer mushrooms to serving platter and garnish with finely chopped parsley and a small dollop of sun-dried tomato pesto. Enjoy!

Notes

If you have excess filling, and would like to make additional crab cakes, just form into patties, dip in your breading mixture and cook with a small amount of olive oil over medium heat until golden brown on both sides (flip halfway through).
Keyword Appetizers, Christmas, Crabcakes, Dairy-free, Easy, Gluten-Free, Party Appetizers, Vegan
Tried this recipe?Let us know how it was!