Portobello Mushroom Bake

Portobello Mushroom Bake

Meaty, flavorful, and perfect for a quick dinner.



1/2 cup almonds
1/2 cup extra virgin olive oil
1/2 cup Bragg's Liquid Aminos
1/4 to 1/2 cup water
2 tablespoons balsamic vinegar
3 cloves garlic, roughly chopped
1 teaspoon dried rosemary
1 teaspoon dried oregano
4 large Portobello mushrooms, stems removed
1/2 medium onion, sliced


1 Preheat oven to 350F.

2 In a food processor, blend the almonds until powdered. Add oil, Bragg's, water, vinegar, garlic, rosemary, and oregano, and blend until well combined.

3 In a large baking dish, place the mushrooms upside down and top with onions. Spread the mixture over the tops and bake for 20-25 minutes.


Ready in about 30 minutes
Makes 4 servings

Calories: 347
Carbs: 17g
Fiber: 6g
Protein: 12g

Originally found here

Picture originally found here

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