Vegan Cheese and Tempeh Stuffed Portobello Mushrooms are shown in a cookie sheet just out of oven

Vegan Cheese and Tempeh Stuffed Portebello Mushrooms

Vegan Cheese and Tempeh Stuffed Portobello Mushrooms is a delectable appetizer with delicious flavors and healthy ingredients. Loaded with protein and other nutrients this appetizer is absolutely desirable. This is a winner recipe for any parties or gets together events.

Course Appetizer
Cuisine vegan
Keyword portebello mushroom, tempeh, vegan cheese
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 6
Calories 122 kcal
Author Gunjan


  • 1 tsp olive oil
  • 1/4 tsp dried garlic
  • 1 cup chopped red onion
  • 1 8oz pack of original tempeh (crumbled)
  • 2 tbsp nutritional yeast
  • 1/4 tsp salt
  • 6 whole baby portebello mushrooms
  • 1/2 tsp vegan Parmesan cheese (powdered form)
  • 1 tbsp chopped cilantro (fresh)


  1. Heat oil in a pan and add garlic.

  2. Once the garlic starts browning add onions. Saute until translucent.

  3. Add crumbled tempeh. Saute well until tempeh starts golden in color.

  4. Add nutritional yeast and salt. Saute for 1 minute. Turn off the flame and let it cool.

  5. Preheat oven at 400 degree Fahrenheit. Prepare a cookie sheet by greasing it well.

  6. Scoop out the mushrooms very well so there is enough space to stuff the filling.

  7. Stuff the filling with the spoon. Sprinkle Parmesan cheese and bake for 20 minutes or until mushrooms are soft and juicy.

  8. Take out the cookie sheet and garnish with fresh cilantro. Feel free to adjust the salt and enjoy.

Recipe Notes

Nutrition Facts
Vegan Cheese and Tempeh Stuffed Portebello Mushrooms
Amount Per Serving
Calories 122 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 96mg4%
Potassium 50mg1%
Carbohydrates 10g3%
Protein 13g26%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.