Tempeh stuffed portabella mushrooms

Name: Tempeh stuffed portabella mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
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

3 servings

15 min

Very Easy

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Ingredients

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)

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.