How do I prepare the portobello mushrooms for stuffing?

Scoop out the mushrooms very well to create enough space for the tempeh and cheese filling before baking them.

What gives the tempeh its savory, cheesy flavor in this recipe?

Nutritional yeast and powdered vegan Parmesan cheese are added to the sauteed tempeh mixture, providing a rich, umami taste.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as tempeh, portobello mushrooms, and all other listed ingredients are free from gluten.

How do I know when the stuffed portobello mushrooms are fully cooked?

Bake them for 20 minutes at 400 degreesF, or until the portobello mushrooms become soft and juicy.

What's the best way to store leftover stuffed portobello mushrooms?

Store any leftover baked mushrooms in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

1.8K Views 9 years ago

Cheese and Tempeh Stuffed Portobello Mushrooms
[Vegan, Gluten-Free]

GD By: Gunjan Dudani

Author Bio

Gunjan Dudani is the founder of Kiipfit, where she shares healthy recipes and tips. After... Read More

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Two golden-brown Cheese and Tempeh Stuffed Portobello Mushrooms, garnished with fresh cilantro, served on a white plate.

Cheese and Tempeh Stuffed Portobello Mushrooms

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Cheese and Tempeh Stuffed Portobello Mushrooms [Vegan, Gluten-Free]

104

Dairy Free

These stuffed mushrooms are quick, delicious, and the perfect finger food to serve at a social gathering. The baby Portobello mushrooms are stuffed with gold-brown tempeh, tender onions, and then topped parmesan before being baked to perfection in the oven.

Ingredients You Need for Cheese and Tempeh Stuffed Portobello Mushrooms [Vegan, Gluten-Free]

1 teaspoon olive oil
1/4 teaspoon dried garlic
1 cup chopped red onions
8 ounces tempeh, crumbled
2 tablespoons nutritional yeast
1/4 teaspoon salt
6 baby Portobello mushrooms
1/2 teaspoon vegan Parmesan cheese, powdered form
1 tablespoon chopped cilantro

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How to Prepare Cheese and Tempeh Stuffed Portobello Mushrooms [Vegan, Gluten-Free]

Heat oil in a pan and add garlic.
Once the garlic starts browning add the onions. Sautée them until they're translucent.
Add the crumbled tempeh and sautée it well, until tempeh starts turn golden in color.
Add the nutritional yeast and salt. Sautée this for 1 minute. Turn off the flame and let it cool.
Preheat oven to 400°F. and prepare a cookie sheet by greasing it well.
Scoop out the mushrooms very well so there is enough space to stuff the filling. Stuff the filling inside with the spoon.
Sprinkle parmesan cheese over the top and bake them for 20 minutes or until the mushrooms are soft and juicy.
Take out the cookie sheet and garnish them with fresh cilantro. Feel free to adjust the salt before serving.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.