Ingredients
Equipment
Method
- Rehydrate and Prep Sundried Tomatoes: Place the sundried tomatoes in a bowl and cover with boiling water. Let them soak for 10 to 15 minutes until softened but still retaining some chew. Drain and chop finely, keeping a bit of texture for added bite.
- Clean and Prepare Mushrooms: Carefully remove the stems from the mushrooms and set the caps aside. Clean the mushroom caps gently with a damp paper towel—avoid rinsing under water to preserve texture. Chop the stems into small pieces for the filling.
- Prepare Tofu and Onion Base: Drain excess water from the tofu and crumble or chop it into small pieces. Finely dice the purple onion.
- Sauté Aromatics and Mushrooms: Heat a skillet over medium heat with a little oil. Add the diced onion and cook until it softens and turns translucent, about 5 minutes. Add the chopped mushroom stems and cook for an additional 5 minutes, stirring occasionally, until the mixture releases its juices.
- Combine Filling Ingredients: Add the chopped sundried tomatoes and crumbled tofu to the skillet. Cook together for about 10 minutes over medium heat, allowing flavors to blend.
- Season and Simmer: Stir in minced garlic, salt, pepper, chili powder, oregano, basil, and balsamic vinegar. Increase heat to medium-high and cook, stirring frequently, until the mixture thickens slightly and the tofu begins to take on some color, about 10–15 minutes.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil.
- Stuff and Bake Mushrooms: Fill each mushroom cap generously with the tofu and sundried tomato mixture. Arrange the stuffed mushrooms on the prepared baking sheet. Sprinkle grated vegan cheese over the top and drizzle lightly with olive oil.
- Bake and Finish: Bake in the oven for 8 to 10 minutes until heated through and cheese begins to melt. For a golden, bubbly finish, switch to broil/grill mode at 400°F (205°C) and broil for 2 to 3 minutes—watch carefully to avoid burning.
- Garnish and Serve: Remove from oven, sprinkle with fresh chopped basil, and serve warm.
Notes
Mushroom Cleaning: Avoid washing mushrooms under running water as they absorb moisture and lose firmness. Wiping clean with a damp cloth or paper towel works best.
Tofu Options: Use any firmness of tofu you prefer; firmer tofu creates a chunkier filling, while softer tofu results in a creamier texture.
Cheese Alternatives: Vegan cheese brands vary widely; select one that melts well for the best topping texture. Nutritional yeast can be used as a dairy-free alternative for a cheesy flavor.
Make Ahead: The filling can be prepared a day ahead and refrigerated. Assemble and bake just before serving for convenience.
Spice Level: Adjust chili to your taste or substitute with smoked paprika for a milder flavor.