Portobello Mushroom Bake

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