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Vegan Crab Stuffed Mushrooms

This Vegan Crab Stuffed Mushrooms are delicious and easy! Button mushrooms filled with a creamy vegan crab dip make these mushrooms a standout at any gathering! 
5 from 22 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 20 mushrooms
Calories 152 kcal


  • 8 ounces Vegan Cream Cheese
  • 1 can Hearts of Palm drained
  • ½ cup Vegan Sour Cream
  • ¼ cup Vegan Mayonnaise
  • Juice of one Lemon
  • ½ teaspoon Ground Mustard
  • 2 teaspoons Coconut Aminos
  • 2 teaspoons Hot Sauce
  • 3 sheets Nori
  • 2 teaspoons Old Bay Seasoning
  • 20 Button Mushrooms


  • Preheat the oven to 375 degrees.
  • Using a food processor, pulse the cream cheese until smooth and creamy, about 1 minute. Add the vegan mayonnaise, sour cream, drained hearts of palm, ground mustard, lemon juice, Old Bay seasoning, coconut aminos, nori, and hot sauce. Pulse until the hearts of palm are chopped and combined. About 30 pulses.
  • Using clean hands, carefully twist the stems off of the button mushrooms. We want to make sure not to tear or rip the mushrooms as we will be filling the center of the mushrooms.
  • When all the stems are removed, using a spoon, spoon one teaspoon worth of filling into each mushroom. You don't want to overfill the mushrooms or the filling will boil over in the oven.
  • When all the mushrooms are filled, place the mushrooms on a baking sheet and bake for 20 minutes. 


The filling mixture might boil and spill over the mushrooms in the oven because the mushrooms will shrink in the oven. If that happens, just spoon the mixture back on top of the mushrooms before serving. 
Cover and store the mushrooms for up to three days in the refrigerator. 


Serving: 2mushroomsCalories: 152kcalCarbohydrates: 5.4gProtein: 3.2gFat: 13.3gSaturated Fat: 6.4gSodium: 434mgFiber: 1.1gSugar: 0.9g
Keyword appetizer, Vegan
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