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Stuffed Portabello Mushrooms

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Dinner [D]

Lunch [L]

Vegan [V]

Stuffed Portabello Mushrooms

 



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)

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