Tempeh Stuffed Mushrooms
- Yield 12 pieces
Button mushrooms soaked in Marsala wine are used as a unique serving dish for these perfect for parties hors d’oeuvres.
Protein packed tempeh is marinated in soy sauce, smoked paprika, red pepper, garlic and thyme for a flavorful filling finished with a crunch of whole wheat panko breadcrumbs.
Ingredients
- Mushrooms:
- 12 large button mushrooms
- 1 tablespoon olive oil
- 3 tablespoons Marsala wine
- For the marinated tempeh:
- 1/2 cup diced tempeh
- 1/2 tablespoon low-sodium soy sauce
- 1 tablespoon water
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon garlic powder
- 1/8 teaspoon thyme
- To complete the Tempeh Stuffed Mushrooms:
- 1 tablespoon olive oil
- 1/3 cup diced onion
- 1/4 cup diced celery
- 1/2 cup whole-wheat panko breadcrumbs
- 2 tablespoons low-sodium vegetable broth
- -- Salt and pepper
Instructions
- Preheat an oven to 375F.
- To prepare the mushrooms: Slice off the mushroom stems, chop the stems and set aside. Using a spoon, scoop the flesh out of the mushrooms and discard.
- Place the hollowed out mushrooms in a large bowl. Toss with the olive oil, Marsala wine and let the mushrooms marinate while preparing the remaining ingredients.
- To marinate the tempeh: In a separate large bowl, whisk together the soy sauce and water. Season with the paprika, red pepper flakes, garlic powder and thyme. Place the tempeh in the marinade and set aside.
- To complete the Tempeh Stuffed Mushrooms: Heat the 1 tablespoon olive oil remaining in a large sauté pan over medium high heat. Add the mushroom stems, onion and celery. Cook for 4 to 5 minutes, or until the onion and celery begin to soften.
- Stir the tempeh and its marinade into the sauté pan. Cook for about 5 to 6 minutes, or until the onion is translucent.
- Add the panko breadcrumbs and vegetable broth, stir to combine and cook 3 to 4 minutes more, or until the broth has reduced a bit. Season with salt and pepper to taste.
- Place the marinated mushrooms in a shallot baking dish. Spoon the leftover masala marinade over the mushrooms. Using a spoon, stuff the mushrooms with the tempeh mushroom stem filling until the mushrooms are full.
- Bake for 35 to 40 minutes, or until the mushrooms are browned.
Recipe by Lindsay of Cook. Vegan. Lover.
