Ingredients
-
1/2
-
1/4
-
1/4
-
1/2
-
2
-
3
-
1
-
1
-
6
-
1
-
-
-
-
-
Directions
Portabella Mushroom Bake,I love portobello mushrooms. They are wonderful as a side dish or even a vegetarian main dish.This is a dish from The Garden of Vegan (Arsenal Pulp, $22.95) by Sarah Kramer and Tanya Barnard. Bragg is similar to soy sauce and is sold in health food stores. I found this recipe in the Toronto Star.,I’m so sorry, but I can’t rate these any higher. I love mushrooms and thought that I’d love them, but the almond paste just totally overpowers the mushrooms. I made these for Best of 2010 Tag, so maybe my opinion is an aberration. But this just didn’t work for us. So, so sorry.
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
in Blender or Food Processor, Grind Almonds Until Powdered. |
|
3
Done
|
Add Oil, Bragg Sauce, Water, Vinegar, Garlic, Rosemary and Oregano; Blend. |
|
4
Done
|
Place Mushrooms Upside Down in Baking Dish, Tightly in One Layer. |
|
5
Done
|
Bake For 30 to 35 Minutes or Until Mushrooms Are Tender. |
|
6
Done
|
to Serve, Slice Thickly on Diagonal. Spread Onion and Sauce on Top. |
