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.

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

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Cooking Time



  • 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


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

Nutritional Information

Total Calories: 622 | Total Carbs: 46 g | Total Fat: 30 g | Total Protein: 51 g | Total Sodium: 600 g | Total Sugar: 7 g Per Serving: Calories: 104 | Carbs: 8 g | Fat: 5 g | Protein: 9 g | Sodium: 100 mg | Sugar: 1 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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