And so here we have it. I told you in my last post about the fantastic tempeh stuffed mushrooms we learned to make at the Spork Foods vegan protein cooking class (say that ten times, really fast). I loved this recipe so much and found it so easy to make that I immediately made my own version at home. Here’s the results…

The biggest change I made was using the super large portobello mushrooms whereas the recipe uses the small ones (really, there is a huge mushroom under all that stuffing, I swear). To compensate for size I also had to wing it on amounts when putting together the marinade as I needed a lot more to cover these beauties. The only other real changes I made were using garlic instead of shallots and I also added in a generous amount of fresh chopped ginger; a little voice inside my head told me to.

As I mentioned in the Spork Foods post, I won’t give away Jenny’s recipe, but in all fairness you can pretty much look at this and figure out how to make something similar. How about the Cliff’s Notes version? Make yourself up a nice balsamic based marinade for your mushrooms and let them chillax for a bit. Chop up some of your favorite veggies and cook them up for a few minutes along with some crumbled, seasoned tempeh… then stuff those lovely mushrooms, throw the whole kit-and-kaboodle in the oven and bake.

Oh. My. Yum.

The nice thing is that you can really adapt this and change it up in so many different ways, from the spices and seasonings used, to the types of veggies that go into the stuffing. So have at it!

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