Follow these steps for perfect results
Almonds
Whole
Extra-Virgin Olive Oil
Bragg's Liquid Aminos
Water
Balsamic Vinegar
Garlic
Roughly chopped
Dried Rosemary
Dried Oregano
Portobello Mushrooms
Stems removed
Onion
Sliced
Preheat oven to 350 degrees F.
In a blender or food processor, blend the almonds until powdered.
Add olive oil, Bragg's Liquid Aminos, water, balsamic vinegar, garlic, rosemary, and oregano to the blender.
Blend until well combined to form a sauce.
Place the portobello mushrooms upside down in a large baking dish.
Top the mushrooms with sliced onions.
Pour the almond-based sauce over the mushrooms and onions.
Bake for 20-25 minutes, or until the mushrooms are tender.
Expert advice for the best results
For a richer flavor, marinate the mushrooms in the sauce for 30 minutes before baking.
Add other vegetables like bell peppers or zucchini for a more complex dish.
Garnish with fresh parsley or thyme.
Everything you need to know before you start
Easy
The sauce can be made ahead of time.
Serve the mushroom on a bed of greens.
Serve with a side of quinoa or brown rice.
Pair with a fresh green salad.
Earthy and complements the mushrooms.
Discover the story behind this recipe
A traditional recipe
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