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Tempeh Stuffed Mushrooms

Oh how I love tempeh! I love traditional tempeh, I love chickpea tempeh, I love it with tamari and I love it when combined with a sticky sauce - it's versatile, super heatlhy and terribly tasty. This recipe combines my favourite tempeh recipe with juicy portobello mushrooms, culminating in a perfect mid-week dinner or party-pleasing plate. Serve it with the greens of your choice and use any leftover tempeh as a sandwich filling or over rice.


  • 4 portobello mushrooms
  • 1 tbs sesame oil
  • 1 tbs maple syrup
  • 1 tbs soy sauce
  • 1/4 tsp ground cumin
  • 1/2 tsp apple cider vinegar
  • 1 tbs fresh ginger, chopped
  • 2 cloves garlic, finely chopped
  • 1 tbs sesame seeds
  • 200g tempeh, cut into pieces
  • 2 tbs pine nuts
  • 1 tbs nutritional yeast
  • Salad, to serve 
Tempeh Stuffed Mushrooms





  • Line a baking tray with baking paper and preheat oven to 200 degrees Celsius.
  • Place mushrooms onto tray and place in the oven while you prepare the tempeh, around 20 minutes.
  • Combine oil, maple syrup, soy sauce, cumin, vinegar, ginger, garlic, sesame seeds and tempeh in a bowl. 
  • Place a medium sized frying pan over a low heat and pour in tempeh mixture. Cook until tempeh starts to brown. 
  • Remove mushrooms, turn over and using a paper towel, remove the excess liquid. 
  • Spoon tempeh mixture onto mushrooms, as well as pine nuts and nutritional yeast.
  • Bake for a further 10 minutes, remove from the oven and serve with salad or veggies. 
This is a recipe by
Sweet Lancey
View all my recipes

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