Tempeh Stuffed Portabella Mushrooms

farcita/stuffed

Tempeh is yuuuuummy! I don't know why I don't eat it more often. There was the Tempeh Tostada Salad with Tomatillo Salsa I made some time back and the other cook in Utah used to make a killer salad with tempeh and Vegenaise. I think it's high time I make it a staple in the house.

Not familiar with Tempeh? It is a mix of whole soybeans and grains, like rice, millet, and barley. An extremely versatile ingredient, tempeh is a great substitute for animal proteins, can be cooked in a variety of ways (steamed, baked, broiled, marinated, and is phenomenal in soups and stews. But, keep in mind, tempeh needs to be kept in the 'fridge and must be cooked before consumption.

Despite the Honey Spelt Bread mini baking spree I was on this weekend, I don't eat a lot of bread. Even with burgers, I prefer to eat them bunless. Or, I like to use Portabellas as "the bread". The woodiness of the 'shroom is so, so yummy. And, after being marinaded in balsamic? Love...I tell ya....love! Add Tempeh into the picture? Oh....makes a chatty girl speechless.

These stuffed Portabellas were quite satisfying. There was enough filling for three mushroom caps. But, I only had two. Nonetheless, it was delicious as is, as I found the next day for lunch.

Tempeh Stuffed Portabella Mushrooms
Yield: 3 servings (serving size: 1 cup)

Cooking spray
1 teaspoon extra-virgin olive oil
8 ounces organic tempeh, cut into ¼ inch cubes (I used onion herb tempeh)
1 finely chopped large shallot
1 teaspoon sea salt
1 garlic clove, minced
½ red pepper, diced
1 medium vine ripened tomato, diced
1-2 tablespoons fresh basil, chopped
handful of baby spinach (about 2 cups)
3 portabella mushrooms, cleaned, stemmed, and gills removed
¼ cup balsamic vinegar
Parmesan Cheese (for garnish)

Preheat oven to 350°. Spray a baking pan with cooking spray; set aside.

In a ziplock or covered dish, marinate the mushrooms in and balsamic vinegar. In the meantime, prepare the mushroom filling.

Combine oil, onions, garlic and tempeh in a deep skillet pan, toss to coat, and cook over medium-high heat until tempeh is browned on the edges, about 5-7 minutes. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pepper; sauté 3 minutes, then add tomato, salt and pepper. Tomato will/should add a little moisture. If not, add a tablespoon of water. Carefully, wilt spinach with the mixture. Remove from heat and stir in basil.

Carefully spoon about 1 cup of filling in each mushroom, place on the baking pan and top with Parmesan. Bake for about 20 minutes.