Baked portobello mushrooms

This recipe is modified from The garden of vegan. The dish doesn’t look particularly appetizing in the photograph. My cat Atticus was sitting in the spot where I normally take the photographs and, naturally  (for me at least), I didn’t want to disturb him. I served the mushrooms with mashed potatoes and a side serving of sautéed kale.20160215_174336

Ingredients

4 portobello mushrooms

1/2 cup almonds

1/4 cup olive oil

1/4 cup rice vinegar

1/4 cup Braggs, tamari, or soy

1/2 cup water

3 gloves garlic

1tsp of dried rosemary

1 tsp dried oregano

1 onion, sliced

Place the mushrooms upside in a dish. Mix the remaining ingredients in a blender,  with the exception of the onion. Place the sliced onions on the mushrooms, and pour the gravy over the mushrooms.

Bake at 350 for 20-25 minutes.

 

 

 

 

 

 

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