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    • Stuffed Portabello Mushrooms (to die for)

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    •  5/13/2011 9:38:19 PM
    •  It was my husband's birthday and we usually go to dinner and spend the night out. It's  not easy to find vegan-type restaurants close to us, so after we eat out we have regrets and just plain don't feel good. LIGHTBULB....I will cook a nice dinner for his bday and the girls (my two older kids) can be the servers.. something they LOVE to do.


      A typical dinner at our house consists of mostly steamed veggies... not exactly restaurant fun. I have always wanted to try cooking portabello mushrooms so I found a few recipes and combined them and then added a few things on my own. Here is the final result that is seriously something I now crave..... ALL THE TIME. The best part about it .... EASY PEASY!


       

      Stuffed Portabello Mushrooms


      (my picture does not do it justice.. really its amazing good)


      1/2 cup Almonds

      1/4 cup olive oil

      1/4 cup  Braggs liquid aminos (easy to find at most grocery stores near the salad dressings/soy sauce)

      1/4 water

      2 TBSP balsamic vinegar

      3 cloves of garlic

      1 tsp dried oregano

      1 tsp dried rosemary

      4 Large Portabello mushrooms stems removed

      1  medium onion chopped

      1 bell pepper chopped


      Preheat oven to 350. Place almonds, olive oil, braggs, water, garlic, oregano, rosemary in a high powered blender or food processor and blend until smooth. Place the four mushrooms in a large baking dish up side down and top with onions and peppers. Pour sauce over each mushroom and bake for 25 minutes.

      (I peeled back the top to give a better view of the stuffed part... I hope that helps)

       

      I served mine with mashed yams and steamed veggie. It has been such a big hit that I have made it three times in the last couple of weeks. My kids even like it. YUM! try it and let me know what you think.

       

       

       

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