Tempeh stuffed portabella mushrooms

Ingredients

• Cooking spray
• 1 teaspoon extra-virgin olive oil
• 8 ounces organic tempeh, cut into ¼ inch cubes
• 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)

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Preparation

• 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.

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