Tempeh Stuffed Mushrooms
Oh how I love tempeh! I love traditional tempeh, I love chickpea tempeh, I love it with tamari and I love it when combined with a sticky sauce - it's versatile, super heatlhy and terribly tasty. This recipe combines my favourite tempeh recipe with juicy portobello mushrooms, culminating in a perfect mid-week dinner or party-pleasing plate. Serve it with the greens of your choice and use any leftover tempeh as a sandwich filling or over rice.
- 4 portobello mushrooms
- 1 tbs sesame oil
- 1 tbs maple syrup
- 1 tbs soy sauce
- 1/4 tsp ground cumin
- 1/2 tsp apple cider vinegar
- 1 tbs fresh ginger, chopped
- 2 cloves garlic, finely chopped
- 1 tbs sesame seeds
- 200g tempeh, cut into pieces
- 2 tbs pine nuts
- 1 tbs nutritional yeast
- Salad, to serve
- Line a baking tray with baking paper and preheat oven to 200 degrees Celsius.
- Place mushrooms onto tray and place in the oven while you prepare the tempeh, around 20 minutes.
- Combine oil, maple syrup, soy sauce, cumin, vinegar, ginger, garlic, sesame seeds and tempeh in a bowl.
- Place a medium sized frying pan over a low heat and pour in tempeh mixture. Cook until tempeh starts to brown.
- Remove mushrooms, turn over and using a paper towel, remove the excess liquid.
- Spoon tempeh mixture onto mushrooms, as well as pine nuts and nutritional yeast.
- Bake for a further 10 minutes, remove from the oven and serve with salad or veggies.