Tempeh Stuffed Mushrooms

Button mushrooms soaked in Marsala wine are used as a unique serving dish for these perfect for parties hors d’hoeuvres. 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. This recipe comes to us from Lindsay of Cook. Vegan. Lover.

Serves 12

For the mushrooms:

• 12 large button mushrooms
• 1 tablespoon olive oil
• 3 tablespoons Marsala wine*

For the marinated tempeh:

• 1/2 cup tempeh, small dice
• 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 onion, small dice
• 1/4 cup celery, small dice
• 1/2 cup whole wheat panko breadcrumbs**
• 2 tablespoons low sodium vegetable broth
• salt and pepper, to taste

*A sweet Sicilian wine found in most wine shops. Another sweet, red wine, like Port, can be substituted if Marsala wine is not available.

**Panko breadcrumbs are lighter and crunchier than traditional breadcrumbs. Panko breadcrumbs can be found in the Japanese or grain sections of most grocery stores.

To prepare the mushrooms:

Preheat an oven to 375F.

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 4-5 minutes, or until the onion and celery begin to soften.

Stir the tempeh and its marinade into the sauté pan. Cook for about 5-6 minutes, or until the onion is translucent.

Add the panko breadcrumbs and vegetable broth, stir to combine and cook 3-4 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 35-40 minutes, or until the mushrooms are browned. Enjoy!