Portabella Mushroom Bake

Submitted by Dreamer in Ontario

"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."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 4

ingredients

• 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

directions

1. Preheat oven to 350°F.
2. In blender or food processor, grind almonds until powdered.
3. Add oil, Bragg sauce, water, vinegar, garlic, rosemary and oregano; blend.
4. Place mushrooms upside down in baking dish, tightly in one layer.
5. Bake for 30 to 35 minutes or until mushrooms are tender.
6. To serve, slice thickly on diagonal. Spread onion and sauce on top.

Reviews

[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!

 

[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!

 

[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.

 

[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!

 

[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!