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:
Awesome thanks Heidi. You are a fantastic example of how to make this a great experience!
This particular recipe comes from Garden of Vegan. And you are very welcome:)
Post a Comment