Friday, September 25, 2009

Portobella Mushroom Bake




These were delicious! The recipe suggests serving them with rice and a side of wilted greens. Kev and I enjoyed them on a bun, as a burger, with slices of avocado. I broiled a little bit of mozarella cheese over mine as well.


Portobella Mushroom Bake


1/2 c. almonds

1/4 c. olive oil

1/4 c. Braggs

1/4-1/2 c. water

2 Tbsp. balsamic vinegar

3 cloves garlic, roughly chopped (I minced mine)

1 tsp. dried rosemary (I used fresh herbs, yummy!!)

1 tsp. oregano

4 larger Portobella mushrooms, stems removed

1 medium onion, sliced


Preheat oven to 350 degrees. In a blender or food processor, blend the almonds until powdered. Add oil, Braggs, water, vinegar, garlic, rosemary, and oregano, and blend until well combined. In a large baking dish, place mushrooms upside down and top with onions (I coated tops with olive oil as well). Pour sauce over top and bake for about 25 minutes.

2 comments:

McGee Family said...

Awesome thanks Heidi. You are a fantastic example of how to make this a great experience!

Snavleys said...

This particular recipe comes from Garden of Vegan. And you are very welcome:)