Portabella Mushroom Bake
photo by breezermom
- Ready In:
- 1⁄2 cup almonds
- 1⁄4 cup olive oil
- 1⁄4 cup tamari soy sauce (or preferably, Bragg sauce)
- 1⁄2 cup water
- 2 tablespoons balsamic vinegar
- 3 garlic cloves, roughly chopped
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 6 large portabella mushrooms, stems removed
- 1 medium onion, sliced
- Preheat oven to 350°F.
- In blender or food processor, grind almonds until powdered.
- Add oil, Bragg sauce, water, vinegar, garlic, rosemary and oregano; blend.
- Place mushrooms upside down in baking dish, tightly in one layer.
- Bake for 30 to 35 minutes or until mushrooms are tender.
- To serve, slice thickly on diagonal. Spread onion and sauce on top.
Questions & Replies
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We ate this for our main course...it was filling and delicious. It was so flavorful and exotic compared to what we normally eat (with 4 little ones at home), that it was like we went to an expensive restaurant. I had to use plain old soy sauce, and I had pre-sliced mushrooms, which I put the sauce over and baked, but it seemed perfect. It will definitely be on the menu again!
WHOA, HORSIE!!! I was totally blindsided by these... didn't expect I'd be so overwhelmed with happiness, but dangit, I WAS! I only made two large mushrooms as a starter for our meal, so reduced the baking time by about 7 minutes. I used Bragg's amino acids (for the first time and now I'm hooked!) and did everything else as listed ~except~ I caramelized the onions first per the Cook's Illustrated method and just heaped them on top along with the sauce at the end. These are stunningly good and, omg, NO CREAM?! How is it possible that the schrooms & sauce were so satisfying without cream or a stick of butter? Or ~ *gasp* ~ meat? But it's true! They were! In fact, they were so good, I made more the next day. 'Cept I doubled the onions because I found myself sneaking forkfuls while cooking the rest of the dish. The almonds and balsamic went so well with the rest of the ingredients in the sauce. Thank you SO much, Dreamer, for sharing this really amazing recipe which is going into my beloved ~ENCORE~ cookbook!
This one's a keeper! Healthy AND flavorful, something I'm always looking for in a recipe. I started making this thinking i had almonds on hand but I only had pecans. I used the pecans instead and it came out wonderful. After reading some other reviews, I decided to bake the mushrooms with the sauce on and add carmelized onions on top. WOW! Thanks for so much sharing this!
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Fantastic!! This is going straight into my "good enough for company" cookbook. I can't imagine there is a person in the world who won't love this recipe. I used Bob's Red Mill Almond Meal/Flour in place of grinding my own almonds so one bowl and one baking dish was all it took. Oh, and I carmelized the onions first. As other reviewers suggested, I assembled everything before baking. Was super easy, tasted fantastic and it's rather healthy. What a great combo! This could be served next to some veggies -- mashed potatoes sound excellent --or perhaps even as a portabella 'burger.'