Vegan Crab Cake-Stuffed Portobellos

An easy one-bowl vegan crab cake recipe! Made with artichoke hearts, this 30-minute meal will surprise and satisfy vegans and non-vegans alike!


1/4 cup aquafaba from a can of chickpeas*
2 14-oz. cans whole artichoke hearts (packed in water), drained and chopped
1/2 cup plain hummus
1/2 large red pepper, minced
2 tsp. Old Bay Seasoning
5 sheets roasted sea salt seaweed snacks, crumbled
~3/4 cup breadcrumbs (I used whole wheat!)
salt + pepper
34 large portobello mushroom caps
olive oil


  1. Preheat your oven to 400 degrees F. Line a baking sheet with aluminum foil or snag a large cast iron skillet and set it aside.
  2. Add your aquafaba to a large bowl. Whisk until frothy, about 20 seconds. Add your chopped artichokes, hummus, red pepper, Old Bay, seaweed snacks, and breadcrumbs. Mix until combined. Season with salt and pepper to taste.
  3. Carefully scrape the gills from the mushrooms and remove the stem. Rub the outside with a thin layer of olive oil, and then stuff with the “crab” mixture.
  4. Bake for 20-30 minutes, or until the mushrooms are tender. Serve immediately and enjoy!


*Aquafaba is the liquid in a can of chickpeas. I just drained my chickpeas into a bowl, and measured out 1/4 cup of the liquid to use in this recipe. Use the chickpeas for recipes like this, this, or this!
My remoulade sauce recipe was super janky and simple, but pretty good! I used plain hummus, some Sriracha, a nice squeeze of some German horseradish mustard I had in the fridge, and some water to thin. Tangy and delish. There are plenty of remoulade recipes online too!

Keywords: vegan crab cakes, artichokes, crab cake-stuffed portobellos

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