1 package baby bella mushrooms, cleaned
1/2 Tbsp olive oil
2 smallish shallots
3 slices tempeh bacon
1/2 cup cooked pinto beans
1 head roasted garlic (optional)
1/2 tsp rubbed sage
1/4 tsp Better than Bouillon vegetable base or miso
1 Tbsp nutritional yeast
1 Tbsp balsamic vinegar
1 Tbsp soy sauce
Twist the stems gently out of the mushrooms. Mince them along with the shallots and tempeh bacon. Heat the olive oil over medium heat. Add the mushroom stems, shallots and tempeh and cook for 3-5 minutes.
Meanwhile, combine the soy sauce and balsamic vinegar and brush the mushroom caps with the mixture.
Mash the pinto beans and roasted garlic. Add the sage, bouillon/miso and nutritional yeast and mix well. Add the shallot/tempeh mixture to the beans and stir to combine.
Spoon a heaping spoonful into each mushroom cap. Bake at 400 degrees for 30 minutes.
