6 Tempeh bacon
8 crimini mushrooms, cored
1 T Earth Balance
1 T onion, diced
3/4 cup vegan Chipotle Cheddar cheeze
2 T chives, minced
Sea salt and pepper
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Dice and set aside.
Preheat oven to 400 degrees F. Remove mushroom stems. Set aside caps. Chop the stems. In a large saucepan over medium heat, melt the earth balance. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
In a medium bowl, stir together the mushroom stem mixture, tempeh bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
Bake in the preheated oven 15 minutes. Cover with foil. Remove foil for last 5 minutes or until the cheese has melted. Remove the mushrooms from the oven, and sprinkle with minced chives, sea salt, and pepper. Let sit for 5 minutes before serving!