Who doesn’t love mushrooms? They are a great source of B-vitamins, vitamin D, and the minerals potassium, zinc, and manganese. These healthy “eyeballs” are a savory and healthy Halloween appetizer. No cannibalism here, people; just delicious and nutritious eating. Wait and “see” how these taste. Ok, that was a terrible joke, but this is a great recipe for the spooky time of year.
- Prep Time: 20m
- Cook Time: 10m
- Total Time: 30m
- 18 oz button mushrooms
- 1 block tempeh
- 1 clove garlic
- 1 tsp. fresh lemon Juice
- 3/4 tsp. sea salt
- 1/2 tsp. Italian seasoning
- 1/2 tsp. onion powder
- 1/8 tsp. black pepper
- 2 1/2 tbsp. balsamic vinegar
- 2 tbsp. sun-dried tomatoes in bag (not packed in oil), sliced in thin strips
- 2 1/2 oz organic black olives
- Rinse or brush off the mushroom caps and pull all of the stems out of them. Set aside on a baking sheet.
- Puree the tempeh, garlic, lemon juice, sea salt, Italian seasoning, onion powder, and black pepper together in a food processor until completely smooth. Scoop the mixture into a piping bag or Ziploc bag with a circle tip.
- Preheat the oven to 350ºF. Carefully, pour just a couple of drops of balsamic vinegar into each mushroom cap.
- Pipe the tempeh mixture into each cap so that it creates a small mound. It will be a different amount depending on the size of your mushroom caps.
- Finely slice the sun-dried tomato pieces and start placing them on stuffed mushrooms. You can make them more vein-like by scrunching them a bit.
- Top with one slice of olive and press it down just a touch.
- Bake the mushrooms for 10 to 15 mins. or until the caps begin to wrinkle slightly. You can serve these warm (which I prefer), or room temperature.