Vegan Portabello Mushroom Bake

• 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. 1.treheat oven to 350 degrees F.
2. 2.tn a Vitamix blender or food processor, blend the almonds until powdered. Add oil, Braggs, water, vinegar, garlic, rosemary and oregano, and blend until well combined.
3. 3.tn a large baking dish, place the mushrooms upside down and top with onions. Pour sauce over the top and bake for 20-25 minutes.
4. Serves: 4
5. Per Serving: 347 Calories; 30g Fat (70.3% calories from fat); 12g Protein; 17g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 954mg Sodium.

almonds, extravirgin olive oil, braggs liquid, water, balsamic vinegar, garlic, rosemary, oregano, portobello mushrooms, onion

Taken from www.epicurious.com/recipes/member/views/vegan-portabello-mushroom-bake-51795021 (may not work)