Portabella Broccoli Quiche With Tempeh Recipes

PORTABELLA BROCCOLI QUICHE WITH TEMPEH

Portabella Broccoli Quiche With Tempeh image

Make and share this Portabella Broccoli Quiche With Tempeh recipe from Food.com.

Provided by TishT

Categories Tempeh

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

4 ounces garden veggie tempeh, cut into bite-size squares
2 tablespoons shiitake mushroom sauce or 2 tablespoons teriyaki sauce
2 teaspoons canola oil
1/2 yellow onion, chopped
1 1/2 cups portabella mushrooms, chopped
1 cup broccoli floret, coarsely chopped
1/2 teaspoon basil
1 tablespoon extra virgin olive oil
1 pinch salt
fresh ground black pepper, to taste
4 eggs
1/2 cup yogurt or 1/2 cup soy yogurt
1/2 cup plain soymilk
salt, to taste, if desired
1 (9 inch) unbaked pie shells
1/2 cup grated white cheese, such as provolone, swiss or 1/2 cup soy cheese
3 thinly sliced red peppers, rings

Steps:

Marinate the tempeh in mushroom or teriyaki sauce for 1/2 hour.
Saute in oil until browned.
Set aside.
Preheat oven to 375°F.
Saute the onion, mushrooms, and broccoli in olive oil for 7 minutes with salt and pepper.
Add this to the tempeh.
In a separate bowl, whip together the eggs with the yogurt and soymilk.
Add the tempeh veggie mixture, seasoning with salt, if desired.
Pour into pie shell.
Top with grated cheese.
Lay the red pepper rings over the top and bake for 45 minutes.
Allow this to cool for about 10 minutes before slicing.

Nutrition Facts : Calories 321.6, Fat 20.4, SaturatedFat 4.9, Cholesterol 143.7, Sodium 256.7, Carbohydrate 23.9, Fiber 3, Sugar 4.6, Protein 12.7

PORTABELLA MUSHROOM CAPS WITH BROCCOLI AND CHEESE

Portabella Mushroom Caps with Broccoli and Cheese image

You will enjoy these tasty mushrooms stuffed with cheesy broccoli and roasted red peppers!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 2

Number Of Ingredients 6

Ingredients

1 tray broccoli and cheese sauce (from 17-oz package)
2 large portabella mushroom caps
1/4 cup chopped roasted red bell peppers (packed in water), drained
2 tablespoons Progresso™ Italian style bread crumbs
1 tablespoon chopped red onion
1 tablespoon shredded Parmesan cheese

Steps:

Heat oven to 375°F. Place foil on cookie sheet; set aside.
Cook tray of broccoli as directed on package. Remove stems from mushroom caps. On cookie sheet, place mushroom caps. In small bowl, mix roasted red peppers, bread crumbs, onion and broccoli. Spoon over mushrooms, mounding slightly. Top with Parmesan cheese.
Bake 20 to 25 minutes or until mushrooms are tender.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g

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