Tempeh stuffed mushrooms

Portobello mushrooms stuffed with caramelized onions, garlic, sauteed spinach roasted tomatoes and stir fried tempeh, sprinkled with vegan parmesan and chopped basil.
This is a very easy yet fancy looking entree, with 10 grams of complete plant protein per serving.
Tempeh is tofu’s weird-but-cool cousin, made from fermented whole soybeans. It’s been around since the 12th century. I actually much prefer tempeh to tofu, as its flavor blends beautifully with other ingredients. It’s like a flavor chameleon!

For mushrooms:
3 large portobello mushrooms, stems removed and reserved
1 tbsp soy sauce
cooking oil spray

For stuffing:
stems of the three mushrooms, cut into little 1/4 inch pieces
1/2 red onion chopped (1 heaping cup)
2 large garlic cloves
2 cups fresh spinach chopped
1/4 cup walnuts
4 oz (1 heaping cup) Tempeh chopped into tiny little pieces
2 tbsp fresh basil finely chopped
1/2 cup sliced cherry tomatoes, or small 1/4 inch cubes of a regular tomato
2 tbsp broth
1/2 tbsp soy sauce
1/4 tsp salt

View the full recipe at Pure Foods Blog →