Wasabi Pea Crusted Tofu Stuffed Mushrooms

These addictive stuffed mushrooms combine umami-rich tofu with the fiery crunch of wasabi peas for a plant-based party hit. Inspired by Japanese izakaya snacks, they’re gluten-free and pack a punch of texture. Perfect for game day or as a unexpected hors d'oeuvre.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 12 large cremini mushrooms (stems removed)
• 1 cup wasabi peas (crushed)
• 7 oz firm tofu (pressed and crumbled)
• 2 tbsp vegan mayonnaise
• 1 tbsp rice vinegar
• 1 tsp ginger (grated)
• 1 garlic clove (minced)
• 1 tbsp tamari
• 1 tbsp cornstarch
• 2 scallions (thinly sliced)
• 1 tbsp black sesame seeds

Instructions

1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
2. Pulse wasabi peas in food processor until coarse crumbs form.
3. Mix tofu, mayo, vinegar, ginger, garlic, tamari, and cornstarch until creamy.
4. Spoon tofu mixture into mushroom caps, pressing firmly.
5. Roll stuffed mushrooms in wasabi pea crumbs to coat completely.
6. Bake 18-20 minutes until golden and mushrooms are tender.
7. Garnish with scallions and sesame seeds.
8. Serve warm with extra tamari for dipping.

Chef's Note

For less heat, mix wasabi peas with panko crumbs. For extra crunch, broil 1 minute before serving.

Make-Ahead Tips

Stuff mushrooms 1 day ahead; store covered in fridge. Add crust just before baking.

Substitutions

Regular mayo works if not vegan. Almonds can replace sesame seeds for nutty crunch.