Ingredients

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

Preparation

  1. Preheat oven to 350 degrees F.

  2. In 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. In a large baking dish, place the mushrooms upside down and top with onions. Pour sauce over the top and bake for 20-25 minutes.

Serves: 4

Per Serving: 347 Calories; 30g Fat (70.3% calories from fat); 12g Protein; 17g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 954mg Sodium.