Tempeh Stuffed Mushrooms

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.