TEMPEH STUFFED CREMINI MUSHROOMS
SERVES 6 PORTIONS
18 cremini mushrooms
2 tbsp diced red onion, small dice 85g (3oz) tempeh, diced very small, or pulsed small
Pinch of onion powder
Pinch of cayenne pepper
1⁄4 cup rice, cooked
1 tbsp tamari
NUTRITIONAL VALUES
Calories: 117kcal
Fat: 1.8g (0.4g S.Fat)
Carbs: 16.9g
Protein: 9g
Sugar: 3.9g
Sodium: 182mg
METHOD
Remove the stems from the mushrooms and set aside the caps. Set aside the finely chopped stems.
In a medium skillet, heat 3 tbsp water. Combine the chopped mushroom stems and onion in a mixing bowl. Cook for 10 to 15 minutes, or until the onion is translucent. Cook for another 5 minutes after adding the tempeh. Combine the onion powder, cayenne pepper, rice, and tamari in a mixing bowl. Cook, stirring occasionally, for 2 minutes.
Preheat the oven to 350°F (180°C, or gas mark 5).
Place stuffed mushroom caps on a baking sheet. 20 minutes in the oven
In a medium skillet, heat 3 tbsp water. Combine the chopped mushroom stems and onion in a mixing bowl. Cook for 10 to 15 minutes, or until the onion is translucent. Cook for another 5 minutes after adding the tempeh. Combine the onion powder, cayenne pepper, rice, and tamari in a mixing bowl. Cook, stirring occasionally, for 2 minutes.
Preheat the oven to 350°F (180°C, or gas mark 5).
Place stuffed mushroom caps on a baking sheet. 20 minutes in the oven
