Tempeh stuffed portabella mushrooms recipe

Ingredients

• Cooking spray
• 1 teaspoon extra-virgin olive oil
• 8 ounces organic tempeh, cut into ¼ inch cubes
• 1 finely chopped large shallot
• 1 teaspoon sea salt
• 1 garlic clove, minced
• ½ red pepper, diced
• 1 medium vine ripened tomato, diced
• 1-2 tablespoons fresh basil, chopped
• handful of baby spinach (about 2 cups)
• 3 portabella mushrooms, cleaned, stemmed, and gills removed
• ¼ cup balsamic vinegar
• Parmesan Cheese (for garnish)