Portobello Mushroom Bake

Serves 4

(Adapted from Tanya Barnard and Sarah Kramer’s “The Garden of Vegan: How It All Vegan Again!)

• ½ cup             almonds
• ¼ cup             extra-virgin olive oil
• ¼ cup              Bragg’s Liquid Aminos
• ¼ – ½ cup        water
• 2 Tbsp            balsamic vinegar
• 3                      garlic cloves, roughly chopped
• 1 tsp                dried rosemary
• 1 tsp                dried oregano
• 4 large              Portobello mushrooms, stems removed
• ½ medium       onion, sliced

1. Preheat oven to 350 degrees F.
2. Blend the almonds in a food processor until powdered. Add oil, Braggs, water, vinegar, garlic, rosemary and oregano, and blend again 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.