Tempeh stuffed portabella mushrooms

Name: Tempeh stuffed portabella mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Cuisine: En
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)

Main Dish

Very Easy

30 min

Preparation

Preparation15 min

Cook time15 min

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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Mele Cotte

Questions

The video doesn't match the directions.

Sometimes videos simplify or speed up steps. Follow the written directions for best results: marinate mushrooms, cook tempeh and veggies separately, then combine. This ensures full flavor and proper texture. Enjoy your cooking!

Half the instructions are missing.

After mixing the filling, stuff each mushroom cap generously. Place them on the baking pan and bake at 350°F for about 15 minutes. Garnish with Parmesan cheese before serving. Enjoy your delicious stuffed mushrooms!

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Comments

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Excellent !!! Very good Good so so Not good

5/5, 1 vote(s)