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Portobello mushrooms stuffed with herby tempeh and potatoes

Meaty mushroom caps filled with tempeh and parsley, baked.

  • 40 min
  • 1 serving
  • Vegan
  • International cuisine
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Portobello mushrooms stuffed with herby tempeh and potatoes

Per serving

Calories
544 kcal
Protein
36.5 g
Carbohydrates
53.4 g
Fat
25.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Portobello mushrooms3
  • Tempeh130 g
  • Potatoes180 g
  • Parsley6 g
  • Thyme2 g
  • Garlic1 clove
  • Tamari1 teaspoon
  • Extra virgin olive oil10 g
  • Saltto taste
  • Black pepperto taste

Contains: soy,

In season: September – November

Method

  1. Heat the fan oven to 200 °C and line a baking tray with baking paper. Wash the potatoes and cut them into thin wedges, so they cook in the same time as the mushrooms.
  2. Wipe the portobello mushrooms with a damp cloth, pull off the stalks and chop them finely with the tempeh, peeled garlic, washed parsley and thyme leaves.
  3. Heat half the oil in a frying pan over a medium heat and fry the mixture with the tamari for 5 minutes, stirring, until golden and dry; season with pepper.
  4. Fill the mushroom caps with the stuffing and lay them on the tray with the potatoes around them; toss the potatoes with the remaining oil and a pinch of salt.
  5. Bake for 25 minutes, turning the potatoes halfway, until the mushrooms are soft and juicy and the potatoes golden and tender.

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