Tempeh Bacon-Stuffed Mushrooms
8 large button mushrooms
(2-2.5 inches in diameter)
1/3 cup finely diced tomatoes
2 Tbsp tamari
1/2 cup coarsely chopped cashews
6 strips tempeh bacon (or smoked tempeh)
2 cups water
4 green onions, minced
1 Tbsp freshly lemon juice
1/4 tsp liquid smoke
Sea salt or seaweed powder
Fresh ground pepper
1 slice whole wheat (or gluten-free) bread, cut into 1/8 in cubes (you may also substitute 1/2 cup coarsely chopped walnuts)
8 thin strips yellow or orange bell pepper for garnish
1. Pour the water and tamari in a large skillet and bring to a boil. Add mushroom caps, after removing stems, and boil for 3 minutes, turning each minute. Drain and set aside.
2. To make the stuffing, put the cashews in a food processor. Process until they are ground into a fine powdery meal. Transfer the cashew meal to a medium bowl.
3. Add tempeh, mushroom stems, tomatoes, onions, bread, lemon juice, liquid smoke, cayenne, sea salt or seaweed, and pepper to taste, and combine until the mixture is moist and the ingredients are distributed evenly.
4. Spoon a generous portion of the stuffing into each mushroom cap. Line a serving dish with lettuce leaves and arrange the stuffed mushrooms on the lettuce. Garnish each mushroom with a strip of yellow or orange bell pepper.