Tempeh Stuffed Portobellos

Serves: 2

2 Portobellos (cut off stems and chop up stems to put into filling)
1/2 Onion, thin strips
3 Garlic Cloves, chopped
Handful of Spinach
1/2 Block of Tempeh (small cubes)
S+P, Soy Sauce + Sesame Oil (to taste)
EVOO
Truffle Oil (optional)
2 Eggs

1. Preheat Oven to 400
2. Drizzle Portbello with EVOO, S+P and a touch of truffle oil and pop into oven for 5 min. Take out to cool.
3. Heat oil with garlic and then add onions, cook down until soft.
4. Add in tempeh + chopped portobello stems, S+P, Soy Sauce + Sesame Oil (to taste) Cook for about 2-3 min.
5. Add in spinach, continue cooking til wilted.
6. Stuff portobellos with the filling. Crack an egg on top and pop in oven until egg cooked til you want it.

Easy Peasy and super tasty!!!

Comments

  1. Yum as I am loving tempeh these days. Thanks for sharing!

    Like

  2. FollowMyWeigh says:

    truffle oil! never tried :)

    Like

  3. Portobellos are the best!

    Like

  4. Looks yummy! Love portobellos!

    Like

  5. Just like you. I love MUSHROOMS!!! So delicious!! Thanks for the recipe.

    Like

  6. now that just looks DELICIOUS! can’t wait for your chinese new year post miss tiff :)

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: