Portobello mushrooms stuffed with tempeh Recipe Gluten-free, dairy-free (casein-free) and vegan.

ORGANIC INGREDIENTS

• 4 large portobello mushrooms or 6 medium
• 30 ml (2 tbsp) olive oil
• 1 small red onion, finely minced
• 2 cloves garlic, crushed or minced
• 15 ml (1 tbsp) dried chives
• 10 ml (2 tsp) dried basil
• 5 ml (1 tsp) dried oregano
• 1/2 red bell pepper, finely minced
• 1/2 zucchini, finely minced
• 120 g tempeh, finely minced
• 22,5 ml (1 1/2 tbsp) Bragg’s aminos or gluten-free tamari
• Pepper, to taste
• Dairy-free grated cheese*

PREPARATION

1. Preheat the oven to 180 °C (350 °F).
2. Delicately remove the mushroom stalks, then finely mince them. Set aside.
3. Using a spoon, remove then discard the black part underneath the mushroom caps.
4. Place the mushrooms in 1 or 2 rectangular molds so that they are flat, with the bottom of the mushrooms facing upwards. Set aside.
5. In a large saucepan, heat the oil. Sauté the onion and garlic over low heat for 2 minutes.
6. Add the chives, basil and oregano. Continue cooking for 2 more minutes.
7. Finish by adding the chopped mushroom stems, bell pepper, zucchini, tempeh, Bragg sauce and pepper.
8. Continue cooking for 5 minutes.
9. Divide the stuffing among the mushrooms and sprinkle generously with cheese.
10. Bake on the middle rack for 25 minutes.
11. Change the oven to broil mode and continue cooking for a few minutes, until the cheese is nicely browned.
12. Remove from the oven, let it rest for 5 minutes and serve.