Smokey Maple Tempeh Stuffed Mushrooms
This is the first recipe in the month long Nomeatbarefeet Original Recipe March. Each week we will bring you a completely *original recipe from our kitchen. (*There is one recipe that is a vegan adaptation, but it is original in the sense that no one we know of has veganized it yet.)
The Smokey Maple Tempeh Stuffed Mushrooms are the appetizer course, but you better be sure to make enough because these are gooooood. We don’t want to brag, but we might have posted the best one right out the blocks.
The savoriness of the tempeh along with ‘stuffing’ filling is matched with the smokey sweetness of the smoked maple syrup. These little guys are amazingly tasty—and we are pretty sure that you will love them.
1/4 C. cashews (+ enough water to cover)
12 baby portabella caps
1/2 package of Maple Tempeh Bacon (or, if homemade, about 3 oz.)
3 cups of crusty bread
1 tbps olive oil
1 really small onion (or 1 shallot)
1 small celery stalk
1/2 tsp Bell’s Poultry Seasoning (divided)
1/4 tsp dried rosemary (crushed)
fresh sage (4 leaves cut into ribbons; 2-3 large leaves reserved for garnish)
2 tbsp Sugar Bob’s Finest Smoked Maple Syrup (if you don’t have smoked maple syrup you can use regular REAL maple syrup and a dash of liquid smoke)
3/4 tsp salt
The How To
- If you don’t have a high speed blender soak cashews for 2-3 hours, overnight, or you can even boil them—basically they need to soften up.
- Pre-heat oven to 400°.
- Remove the stems and gills of the portabella caps.
- Tear up the bread and add 1/4 tsp of Bell’s Poultry Seasoning.
- In a pan heat the olive oil over medium-low heat, and cook the tempeh bacon until crispy and brown on both sides.
- While the tempeh bacon is cooking, chop onion and celery. When the tempeh bacon is done remove and set aside.
- In the same pan in which you cooked the tempeh bacon, add celery and onion (add more oil if needed) and cook until onions are translucent. Add sage (4 leaves cut in ribbons), rosemary, and 1/4 tsp Bells Poultry Seasoning. Cook for another minute, then remove from heat.
- (If soaking cashews dump water). Place cashews and enough fresh water to cover into blender. Add salt and Smoked Maple Syrup. Blend.*
- Add onion mixture to the bread and pour in the maple cashew liquid until the bread is adequately moistened.
- Crumble the tempeh bacon and stir into the stuffing mixture.
- Using a spoon, stuff the mushrooms until overflowing with mixture.
- Place on a baking sheet or oven safe pan and bake 35-40 minutes (or until the desired doneness).
- If you are feeling fancy make a sage garnish: cut sage lengthwise into ribbons (about 4 ribbons per leaf), heat oil over medium heat. Keep swirling the oil so that the sage doesn’t stick; fry until crispy. Remove and place on paper towels to take off some of the oil. Gently place atop mushrooms.
- Serve…eat…serve more…
*The maple cashew cream mixture is sooo good you are going to just want to dip anything in it. You have been warned.
That’s it. We hope you enjoy this recipe and the rest to come. If you decided to make any of these recipes leave us a comment—we would love to hear what other people thought.