Tempeh Sausage Stuffed Portobello Pizza Bites

Mini portobello pizza bites filled with marinara sauce, sautéed tempeh, and fresh herbs for a wholesome vegan and gluten-free snack. Made in under 30 minutes!

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Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: bites

Calories: 63kcal

Author: Sarah McMinn

Ingredients

Portobello Pizza Bites

6 baby portobello mushrooms
½ batch homemade marinara sauce
1 batch Tempeh Sausage, recipe to follow
⅓ cup Vegan Mozzarella Cheese

Tempeh Sausage

4 oz. tempeh, crumbled
1 tbsp. olive oil
½ tsp. dried oregano
½ tsp. dried marjoram
¼ tsp. dried sage
¼ tsp. dried thyme
¼ tsp. rosemary
2 tsp. soy sauce

US Customary - Metric

Instructions

Start by making the tempeh sausage. Place crumbled tempeh in a sauce pan and add just water so that it just covers the tempeh (about ⅓ cup). Bring to a boil. Reduce tempeh to a simmer and simmer for about 15 minutes until water has evaporated.
In a separate skillet heat oil. Add cooked tempeh and remaining ingredients to saucepan, stirring to coat the tempeh. Sauté for about 5 minutes, until tempeh is slightly cooked. Set aside.
Preheat the oven to 400F.
Wash and hollow out the mushrooms. Dry and lie face down on a parchment lined baking sheet. Fill ¾ of the way full with pizza sauce. Add tempeh sausage, mounding the top. Cover with cheese and bake for 10-12 minutes, until cheese is melted and mushroom is cooked all the way through.
Remove from oven and let cool 10 minutes before serving.

Nutrition