Tempeh stuffed portabella mushrooms

Main Dish
3 servings
15 min
15 min
Very Easy


Number of serving: 3
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)


  • 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.


Tempeh Stuffed Portabella Mushrooms, photo 1
Tempeh Stuffed Portabella Mushrooms, photo 2


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