Smash Hit *Vegan Portobello Mushroom Bake*

Great BBQ yesterday! Thank you all for the well-wishes, and sharing in the bounty:) Many in attendance asked after Madeline, Martha and Joe’s Mushroom Bake. Maintain that healthy body of yours and eat well! Here’s that recipe…

Ingredients:

• 1/2 cup almonds
• 1/4 cup extra-virgin olive oil
• 1/4 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

1. Preheat oven to 350 degrees F.

2. 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.

3. In a large baking dish, place the mushrooms upside down and top with onions. Pour sauce over the top and bake for 20-25 minutes.

The recipe is originally from Tanya Barnard and Sarah Kramer’s The Garden of Vegan.