Portabella Mushroom Bake

"I love portobello mushrooms. They are wonderful as a side dish or even a vegetarian main dish.This is a dish from The Garden of Vegan (Arsenal Pulp, $22.95) by Sarah Kramer and Tanya Barnard. Bragg is similar to soy sauce and is sold in health food stores. I found this recipe in the Toronto Star."
photo by breezermom photo by breezermom
photo by breezermom
photo by canthelpmyself photo by canthelpmyself
photo by magpie diner photo by magpie diner
photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA photo by Sandi From CA
Ready In:




  • 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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  1. Motivated Mama
    I copied the other reviewers and baked the sauce and onions with the mushrooms and it came out great. I also reduced the soy sauce by a third. This was a hit with my husband, thanks for posting!
  2. PTKSmom
    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!
  3. EmilyStrikesAgain
    Really great recipe! I may be the only one who thought the mushrooms didn't even need the sauce?? They came out of the oven so juicy and great from just the spices- but the sauce was good also. Served with quinoa and roasted asparagus for a main dish.
  4. Sandi From CA
    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!
  5. MessyChef
    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!


  1. Wish I Could Cook
    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.'
  2. grumpybear42
    This is one of my "go-to" recipes for serving a nice vegetarian meal to company. It is very easy to make, and quite satisfying, over a bed of brown rice, with some steamed veggies on the side. Sometimes, I use shallots in place of the onions. Yum!



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