Portobellos with Spicy Tempeh, Pomodoro Sauce, and Fresh Mozzarella

If you love mushrooms you probably already have a favorite stuffed portobello cap because of the predominate mushroom flavor. I mean that is one big mushroom! There are lots of portobello pizza recipes out there. So, what makes this different? First, using Tempeh as a filling and secondly, using a homemade pomodoro sauce (aka spaghetti sauce) as a slow but rich sauce. Make a full batch of sauce and freeze the rest for future meals. Go ahead make this a fast-food recipe but you will be missing that marvelous flavor.

Onward:

I use Trader Joe’s Organic 3 grain Tempeh which is made of cultured soybeans, brown rice, barley, and millet. It is packed with 10 grams of protein and 4.5 grams of fiber per serving (based on 4 servings) which is very helpful if you are on a mostly plant-based diet. Because the soybeans are combined with the grains it becomes a complete protein. To give the Tempeh a uniquely Italian flavor I have included spices and herbs generally found in Italian sausages. Then I oven roast it for a crunchy texture. If you have the time, or should I say if you can take the time to try making my recipe for pomodoro sauce, you won’t be sorry!

Scroll to the bottom for a printable recipe.

4 servings

INGREDIENTS:

2 tablespoons extra virgin olive oil

8 ounces Tempeh

½ teaspoon sea salt

¼ teaspoon ground fennel

⅛ teaspoon red pepper flakes

⅛ teaspoon garlic powder

⅛ teaspoon onion powder

¼ teaspoon dried basil, crumbled

¼ teaspoon dried oregano

4 large portobello mushrooms, gently remove stems, gills scraped & removed

2 tablespoons extra virgin olive oil

1 cup pomodoro sauce or jarred spaghetti sauce (see the note at the bottom)

2 tablespoons Parmigiano Reggiano cheese, finely grated

8 ounces fresh whole milk mozzarella, sliced in four pieces

8 large fresh basil leaves, rolled together, sliced thinly

DIRECTIONS:

Preheat the oven to 375°F.

Crumble the tempeh and coat with the olive oil. Place in a baking pan. Bake for ten minutes and then stir. Bake for another ten minutes and then add the sea salt, fennel, pepper flakes, garlic powder, onion powder, basil, and oregano. Mix well and continue baking for another ten minutes until golden brown. Remove from the oven and reserve warm. Increase oven heat to 400°F.

Heat the pomodoro sauce and reduce to a ketchup-like consistency. Reserve warm.

Line a sheet pan with a silicone mat or foil. Brush the mushrooms lightly with olive oil. Season with salt. Roast gill side up for ten minutes. Remove from the oven. Blot or drain excess moisture in the mushroom caps.

Distribute the spicy tempeh in the cavity of the mushrooms. Top with pomodoro sauce, Parmigiano Reggiano cheese, and sliced mozzarella. Put back in the oven to heat thoroughly, about five to seven minutes.

Top each with the shredded fresh basil. Serve hot.

Note:

Find the recipe for pomodoro sauce here:

https://chefsharingthetable.squarespace.com/config/pages/58e5302b2994cafc033f4d0c

Yield: 4 servings

Author: chefsharingthetable.com

Portobellos with Spicy Tempeh, Pomodoro Sauce & Fresh Mozzarella

If you love mushrooms you probably already have a favorite stuffed portobello cap because of the predominate mushroom flavor. I mean that is one big mushroom! There are lots of portobello pizza recipes out there. So, what makes this different? First, using Tempeh as a filling and secondly, using a homemade pomodoro sauce (aka spaghetti sauce) as a slow but rich sauce. Make a full batch of sauce and freeze the rest for future meals. Go ahead make this a fast-food recipe but you will be missing that marvelous flavor.

prep time: 20 Mcook time: 40 Mtotal time: 60 M

ingredients:

2 tablespoons extra virgin olive oil
8 ounces Tempeh
½ teaspoon sea salt
¼ teaspoon ground fennel
⅛ teaspoon red pepper flakes
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
¼ teaspoon dried basil, crumbled
¼ teaspoon dried oregano
4 large portobello mushrooms, gently remove stems, gills scraped & removed
2 tablespoons extra virgin olive oil
1 cup pomodoro sauce or jarred spaghetti sauce (see the note at the bottom)
2 tablespoons Parmigiano Reggiano cheese, finely grated
8 ounces fresh whole milk mozzarella, sliced in four pieces
8 large fresh basil leaves, rolled together, sliced thinly

instructions:

How to cook Portobellos with Spicy Tempeh, Pomodoro Sauce & Fresh Mozzarella

Preheat the oven to 375°F.
Crumble the tempeh and coat with the olive oil. Place in a baking pan. Bake for ten minutes and then stir. Bake for another ten minutes and then add the sea salt, fennel, pepper flakes, garlic powder, onion powder, basil, and oregano. Mix well and continue baking for another ten minutes until golden brown. Remove from the oven and reserve warm. Increase oven heat to 400°F.
Heat the pomodoro sauce and reduce to a ketchup-like consistency. Reserve warm.
Line a sheet pan with a silicone mat or foil. Brush the mushrooms lightly with olive oil. Season with salt. Roast gill side up for ten minutes. Remove from the oven. Blot or drain excess moisture in the mushroom caps.
Distribute the spicy tempeh in the cavity of the mushrooms. Top with pomodoro sauce, Parmigiano Reggiano cheese, and sliced mozzarella. Put back in the oven to heat thoroughly, about five to seven minutes.
Top each with the shredded fresh basil. Serve hot.

NOTES:

Find the recipe for pomodoro sauce here: https://chefsharingthetable.squarespace.com/config/pages/58e5302b2994cafc033f4d0c

Calories

456.65

Fat (grams)

31.69

Sat. Fat (grams)

9.55

Carbs (grams)

18.27

Fiber (grams)

7.50

Net carbs

10.76

Sugar (grams)

6.03

Protein (grams)

25.91

Sodium (milligrams)

1058.84

Cholesterol (grams)

24.40

Created using The Recipes Generator