Preheat oven to 400°F. Wash and de-stem the mushrooms. Finely chop the mushroom stems, onion, tempeh and garlic. In a saucepan, sauté the onions and garlic with 1 tablespoon of oil for 5 minutes on medium heat. Add the mushroom stems, curry mix and the tempeh and sauté for 2 more minutes. Transfer to a food processor or blender and puree for 20 seconds. Let the mixture cool for 10 minutes.

Take the mushroom caps and place in a large bowl. Add a tablespoon of olive oil and a pinch of sea salt. Mix well so that all the shrooms have a coating of oil on them.

Using a spoon (or your fingers), place a dollup of the mixture in the mushroom cap and place on a cooking sheet. Bake for approximately 30 minutes or until lightly browned.