Vegan Stuffed Mushrooms with Cream Cheese & Tempeh Bacon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mushroom caps stuffed with creamy cashew cream cheese and smoky tempeh bacon, finished with chives. Addictive and elegant. A vegan appetizer that doesn't feel like compromise.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 tablespoons soy sauce
- 2 teaspoons liquid smoke
- 2 teaspoons maple syrup
- 2 teaspoons apple cider vinegar
- 1 (8 ounce/227 gram) package tempeh
- 1 tablespoon olive oil
- 24 ounces cremini mushrooms (about 16 medium sized mushrooms), (cleaned )
- 1 teaspoon olive oil
- 1/2 cup vegan cream cheese ((homemade or store-bought))
- 1/2 cup panko bread crumbs
- 1 tablespoon cayenne pepper hot sauce, (optional, or to taste)
- 1/4 cup finely chopped fresh chives
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 161mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 238mg
- Calcium
- 26mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 161MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.