Thursday, August 9, 2012

Tempeh Stuffed Mushrooms

Just thought I would share a recipe for the stuffed mushrooms we cooked up for dinner tonight.  Start by cleaning the mushrooms and popping out the stems.  Lightly oil the caps, place them on a baking sheet upside down, preheat the oven to 400 and set the caps aside while you prepare the filling.

In a lightly oiled pan, on medium heat, saute the onions, garlic, tempeh, mushrooms stems and greens.  When the mixture has just about finished cooking add the Tamari, blend in and turn off heat.  If you choose to use cheese, blend in now.  spoon filling into caps, rounded just slightly.

Bake in preheated oven for 20 minutes or until mushrooms have wilted and are hot.  Serve with a salad or your favorite green vegetable.  Polly gives this 5 stars.

12- large mushrooms, finely chop stems.
1- medium-small onion, finely chopped.
2-4 cloves of garlic, finely chopped.
1-8 oz package organic 5 grain Tempeh, cubed and finely chopped, or substitute lean ground meat.
1-Tbs Tamari or soy sauce.  I use Tamari because all my recipes are gluten free.
1/4 cup Parmesan cheese or for vegan use soy cheese.
1-cup finely chopped greens.  I used kale.  Parsley or any other greens you would stir fry works well.

Create, cook and enjoy.  Tell us about any variations you use or share with us your favorite stuffed mushroom dish.  The Tempeh is a little high in carbohydrates if you are following a Medifast 5 and one plan.  You can substitute ground meat, low fat cottage cheese or tofu for few carbs.  The Five Grain Tempeh we used has 15g carbohydrates and 13 g protein per serving. Garnish.
Serves 2-3 as a main dish.

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