Tempeh Stuffed Cremini Mushrooms

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45

YIELD: 6 SERVINGS
Here’s a twist on stuffed mushrooms. There’s no bread or panko in the filing, just lots of flavor along with rice and tempeh.

INGREDIENTS:
18 cremini mushrooms
2 tablespoons diced red onion, small dice
3 ounces tempeh, diced very small, or pulsed small Pinch of onion
powder
Pinch of cayenne pepper
¼ cup rice, cooked
1 tablespoon tamari

INSTRUCTIONS:

  1. Remove stems from the mushrooms and set the caps aside. Finely chop the stems and set aside.
  2. Heat 3 tablespoons of water in a medium skil et. Add the chopped mushroom stems and onion. Sauté 10 to 15 minutes or until onion is translucent. Add the tempeh and cook another 5 minutes. Add onion powder, cayenne pepper, rice, and tamari. Cook 2 minutes, stirring occasionally.
  3. Preheat the oven to 350°F.
  4. Stuff mushroom caps and place on baking sheet. Bake for 20 minutes.

    Protein: 6 grams per serving (3 mushrooms)
    Active Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes

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