Tempeh Stuffed Mushrooms

  • Yield: 12 pieces

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.


12large button mushrooms
1tablespoon olive oil
3tablespoons Marsala wine
For the marinated tempeh:
1/2cup diced tempeh
1/2tablespoon low-sodium soy sauce
1tablespoon water
1/4teaspoon smoked paprika
1/8teaspoon red pepper flakes
1/8teaspoon garlic powder
1/8teaspoon thyme
To complete the Tempeh Stuffed Mushrooms:
1tablespoon olive oil
1/3cup diced onion
1/4cup diced celery
1/2cup whole-wheat panko breadcrumbs
2tablespoons low-sodium vegetable broth
-- Salt and pepper


  1. Preheat an oven to 375F.
  2. To prepare the mushrooms: Slice off the mushroom stems, chop the stems and set aside. Using a spoon, scoop the flesh out of the mushrooms and discard.
  3. 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.
  4. 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.
  5. 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 to 5 minutes, or until the onion and celery begin to soften.
  6. Stir the tempeh and its marinade into the sauté pan. Cook for about 5 to 6 minutes, or until the onion is translucent.
  7. Add the panko breadcrumbs and vegetable broth, stir to combine and cook 3 to 4 minutes more, or until the broth has reduced a bit. Season with salt and pepper to taste.
  8. 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.
  9. Bake for 35 to 40 minutes, or until the mushrooms are browned.

Recipe by Lindsay of Cook. Vegan. Lover.

Nutritional Info *per serving

  • Calories 50
  • Fat 3g
  • Saturated Fat 0.4g
  • Cholesterol 0mg
  • Sodium 28mg
  • Potassium 79mg
  • Carbohydrate 3.4g
  • Fiber 0.2g
  • Sugars 0.4g
  • Protein 2.1g