Meaty, flavorful, and perfect for a quick dinner.
INGREDIENTS
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
INSTRUCTIONS
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.
Enjoy!
Ready in about 30 minutes
Makes 4 servings
Calories: 347
Carbs: 17g
Fiber: 6g
Protein: 12g
Originally found here
Picture originally found here
