Tempeh Stuffed Baby Bellas with Herby Cashew Parmesan Crust
Tempeh Stuffed Baby Bellas with Herby Cashew Parmesan Crust
Great appetizer from Hannah @saltyseavegan
Ingredients
- Ingredients
- 1 (8oz) Tootie's Tempeh
- 3 TBSP low sodium tamari
- 3 TBSP water
- 2 TBSP date syrup
- 1 TSP smoked paprika
- 1 TSP minced garlic
- 1 TSP liquid smoke
- 1/2 cup raw cashews
- 2 1/2 TBSP nutritional yeast
- 1/2 TSP Himalayan salt
- 8 oz baby bella mushrooms
- 1/4 cup herb bread crumbs (or panko)
- 2- 2 1/2 TBSP vegan mayo
- 2 TBSP chopped fresh parsley, more for topping
- Freshly cracked black pepper
- EVOO
Instructions
- Whisk together tamari, water, syrup, paprika, garlic, and liquid smoke in a shallow dish. Cut tempeh into 1/2” cubes. Toss in the tamari mixture. Marinate for about 4 hours, tossing them halfway through.
- Make parmesan by adding cashews, nutritional yeast, and salt to a processor. Pulse until coarse and set aside.
- Heat oil in a pan on medium-high heat. Add marinated tempeh and cook for 4 minutes on each side. Set aside.
- Preheat the oven to 400°F and spray a baking sheet with oil. Wipe soil off mushrooms and pull out the stems. Reserve the stems for another dish. Set caps aside.
- Make filling by mixing bread crumbs, 1/4 cup of parmesan, mayo, parsley, and pepper into a thick paste.
- Place a cube of tempeh in the mushroom cap, then press the filling on top of the mushroom using a round tablespoon. Drizzle with olive oil and bake until the mushrooms are tender and the filling is golden brown, about 10-12 minutes.
- Serve hot with a sprinkle of the parmesan and fresh parsley. Enjoy!