✔ Updated · 24 swaps ranked, with ratios and best uses
Mushroom-hater at the table, or just none in the fridge? Good news: eggplant, zucchini and a splash of soy sauce get you shockingly close, and here are 24 swaps ranked by texture and flavor.
The best substitute for mushrooms is eggplant: cube or slice it, salt it and cook it the same way, swapping 1:1 by volume. Zucchini is the best mild swap, extra-firm tofu or tempeh add meaty bite, and young jackfruit shreds like pulled mushrooms. Mushrooms bring umami, so add a splash of soy sauce or a little miso to whatever you use.
- Closest texture: eggplant, zucchini, extra-firm tofu.
- Meaty swaps: tempeh, seitan, jackfruit, lentils or walnuts.
- Umami boost: 1 tsp soy sauce or miso per 8 oz mushrooms replaced.
- Just out of fresh? 1 oz dried mushrooms = about 8 oz fresh.
What Are You Replacing: Texture or Flavor?
Mushrooms do two jobs in a recipe. They bring a soft, juicy, slightly chewy bite, and they bring deep, savory umami flavor. Most swaps only cover one of those, so pick based on what matters most in your dish.
Need the bite? Go for eggplant, zucchini, tofu or tempeh. Need the savory depth? Add soy sauce, miso or sun-dried tomatoes. For the best result, do both: a meaty swap plus a little umami booster. That combo is the trick that works.
Best Mushroom Substitutes for Texture
1. Eggplant
The closest all-round swap. Salt it for 20 minutes, pat dry, then saute or roast; it turns silky and meaty. Swap 1:1 by volume.
2. Zucchini
Mild and soft like button mushrooms. Slice it thick and sear it hot so it browns instead of steaming. Great in pasta, omelets and stir-fries.
Get the recipe →
3. Extra-Firm Tofu
Press it, cube or slice it, then pan-fry until golden. It soaks up sauce just like mushrooms do. Swap 1:1 in stir-fries, curries and soups.
4. Tempeh
Firm, chewy and nutty-earthy. Crumble it for sauces and tacos or slice it for sandwiches. Steam it for 10 minutes first to mellow any bitterness.
5. Seitan
Wheat gluten with a dense, chewy, meaty bite. Slice it for stroganoff, fajitas or cheesesteak-style sandwiches. Not for gluten-free diets.
6. Young Green Jackfruit
Canned jackfruit in brine (not syrup) shreds like pulled oyster mushrooms. Rinse, simmer in sauce and pull apart with forks for tacos and sandwiches.
7. Cauliflower
Roasted florets get nutty and tender, perfect in curries, pasta bakes and grain bowls. Thick cauliflower steaks can stand in for portobello caps.
8. Artichoke Hearts
Tender, savory and a little tangy. Canned or jarred quarters swap for sliced mushrooms on pizza, in pasta and in creamy dips.
9. Russet Potatoes
Hearty and earthy (leave the skin on) in stews, hash and roasting pans. They soak up liquid, so add them earlier than mushrooms.
10. Okra
Soft inside with a gentle bite, it works well in gumbo, stews and curries. Cook it with something acidic, like tomatoes, to tame the slime.
11. Green Beans
A crisp-tender swap in casseroles, stir-fries and green bean dishes that call for mushroom soup. Blanch for 3 minutes, then add.
12. Bell Peppers
Roasted or grilled peppers turn soft and sweet, and big halves stuff just like portobello caps. Swap 1:1 on pizza, kebabs and fajitas.
Best Mushroom Substitutes for Ground or Chopped Mushrooms
Recipes like duxelles, meatless bolognese, taco filling and veggie burgers use finely chopped mushrooms for body. These swaps nail that crumbly, meaty texture.
13. Brown or Green Lentils
Cooked lentils give earthy flavor and a meaty crumble to bolognese, shepherd's pie and stuffed peppers. Use about 1 cup cooked per 8 oz mushrooms.
14. Walnuts
Pulse toasted walnuts with a splash of soy sauce for an amazing taco crumble or Wellington filling. Use about 1/2 cup per 8 oz mushrooms.
Get the recipe →
15. Chickpeas
Roast them for crunch or mash them for burgers and patties. Their nutty flavor soaks up spices beautifully. Swap 1:1 by volume.
16. Black Beans
The go-to for veggie burgers, burrito bowls and nachos where mushrooms would add body. Mash half and leave half whole for texture.
17. Caramelized Onions
Low and slow onions turn jammy, sweet and savory. They are the best swap in burgers, gravy and steak toppings.
18. Carrots and Celery
Finely diced, they give soups, stews and pot pies the body and earthy sweetness mushrooms usually bring. Use 1:1 by volume.
Best Substitutes for Mushroom Flavor (Umami)
19. Sun-Dried Tomatoes
Concentrated, sweet-savory umami that shines in pasta, pizza, risotto and cream sauces. Chop them finely; 1/4 cup replaces about 8 oz mushrooms for flavor.
20. Soy Sauce or Tamari
The easiest umami fix. Add about 1 teaspoon per 8 oz mushrooms you leave out, then taste. Tamari keeps it gluten-free.
Get the recipe →21. Miso Paste
Rich, salty and savory. Whisk 1 teaspoon into soups, gravies and sauces to replace that deep, earthy mushroom note.
22. Nutritional Yeast
Savory, nutty and a little cheesy. Stir 1 to 2 tablespoons into sauces, gravies and vegan dishes for extra depth.
Mushroom Swaps When You Just Ran Out
Happy with mushrooms but missing the type in your recipe? Use another variety or a pantry form instead.
23. Dried Mushrooms
Soak 1 oz dried porcini or shiitake in hot water for 20 to 30 minutes; it replaces about 8 oz fresh. Save the soaking liquid for sauce.
24. Another Fresh Mushroom
Cremini, button, portobello and shiitake swap 1:1. Cremini are just young portobellos, so they are the best stand-in for each other.
Get the recipe →Mushroom Substitute Ratios
| Substitute | Replaces 8 oz (about 3 cups sliced) mushrooms | Best for |
|---|---|---|
| Eggplant | About 3 cups cubed or sliced | Pasta, curries, stir-fries, stroganoff |
| Zucchini | About 3 cups sliced | Pasta, omelets, sautés, pizza |
| Extra-firm tofu | About 8 oz, pressed and cubed | Stir-fries, soups, curries |
| Tempeh | About 8 oz, sliced or crumbled | Tacos, sauces, sandwiches |
| Young jackfruit | One 20 oz can, drained | Tacos, sandwiches, pulled dishes |
| Lentils | About 1 cup cooked | Bolognese, shepherd's pie, burgers |
| Walnuts | About 1/2 cup, pulsed | Taco crumble, Wellington, duxelles |
| Sun-dried tomatoes | About 1/4 cup chopped (for flavor) | Pasta, pizza, risotto |
| Soy sauce or miso | About 1 teaspoon (for flavor) | Soups, gravies, sauces |
| Dried mushrooms | 1 oz, rehydrated | Any recipe calling for fresh |
Tips for Swapping Out Mushrooms
- Brown it hard. Mushrooms taste meaty because they brown. Give your swap a hot pan and some space, and don't stir too much. Those golden edges are where the flavor lives.
- Add umami. A splash of soy sauce, a little miso or a spoon of tomato paste brings back the savory depth mushrooms give.
- Watch the moisture. Mushrooms release a lot of liquid. Drier swaps like tofu or lentils may need an extra splash of broth.
- Salt watery veg first. Salting eggplant and zucchini for 15 to 20 minutes draws out water so they sear instead of going soggy.
- Stuffing caps? Use halved bell peppers, zucchini boats or thick eggplant rounds instead of portobello caps.
More Mushroom Guides
Still curious about mushrooms? Read is a mushroom a vegetable, check how long mushrooms last, or try a beef Wellington without mushrooms. Missing something else? See our shallot substitutes.
Frequently Asked Questions
What is the best alternative to mushrooms?
Eggplant is the best alternative to mushrooms because it turns soft, silky and meaty when cooked and soaks up flavor the same way. Swap it 1:1 by volume. Zucchini, extra-firm tofu and tempeh are also great swaps. Add a splash of soy sauce or miso to replace the savory umami flavor.
What can I use instead of mushrooms in a recipe?
It depends on the dish. Use eggplant or zucchini in pasta and stir-fries, tofu or tempeh in curries and soups, lentils or walnuts in bolognese and taco filling, and roasted bell peppers on pizza. For mushroom flavor without mushrooms, add sun-dried tomatoes, soy sauce or miso.
What is a good substitute for cremini mushrooms?
The best substitute for cremini mushrooms is another mushroom: button or portobello swap 1:1, since cremini are young portobellos. Shiitake work too. With no mushrooms at all, use eggplant or zucchini for texture, and a little soy sauce for the earthy, savory flavor.
How do I replace mushrooms for someone who hates the texture?
Keep the flavor and lose the texture. Blend or finely chop the mushrooms into the sauce, or skip them and add umami with soy sauce, miso or sun-dried tomatoes. For bite, use firmer swaps like tofu, tempeh, chickpeas or roasted cauliflower instead of soft, slippery vegetables.
How much dried mushroom equals fresh mushrooms?
About 1 ounce of dried mushrooms equals 8 ounces of fresh mushrooms once rehydrated. Soak them in hot water for 20 to 30 minutes, squeeze them out and chop. Strain the soaking liquid and add it to soups, gravies or risotto for extra mushroom flavor.
I love and appreciate all these great tips for substituting mushrooms. That’s so awesome to know.
Love mushrooms with touch of oil and butter. Yummo
Thanks for your comment Paula, glad you like it!
this is great info. thank you
Such a useful list! I love mushrooms but have developed an allergy to them. I can’t wait to try zucchini (never cared for them), chickpeas, & sun-dried tomatoes in my dishes. What do you season tofu with to make it more mushroomy tasting?
Thanks so much. Can’t eat mushrooms and stayed away from great recipes because of it. Will try these suggestions.
I’m allergic to mushrooms. My favorite mushroom alternatives are onions & eggplants, in dishes that call for fresh mushrooms. Sometimes, I’ll roast the onions to develop more of the umami flavor.
I substitute Nutritional Yeast for dried mushrooms or mushroom powder.