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Savory Portobello Mushroom Bake

I almost did not want to share this recipe with the world, it is that good…I wanted to keep it a “secret” and serve it at dinner parties with a wink, stating it is a sealed family herloom. But the more I thought about it, I decided that I would rather share the mouthwatering deliciousness with all, proving that portobellos truly can be a star player at dinner.

Portabello mushrooms are a great steak alternative, being chock full of vitamins and minerals such as potasium and calcium, and with only 22 calories and 0.2 g fat for an 3 oz portion verus steaks 243 calories and 8.6 grams of fat, they are hands down the nutritious choice. And now they are the tastier choice (give it a try and let me know what you think!)  Serve with Couscous and steamed broccoli (and make sure to make extra sauce, to pour over everything!)

Savory Portobello Bake

  • 1/2 c. almonds (we use braggs seasoned almonds)
  • 1/4 c. olive oil
  • 1/4 c. Braggs liquid aminos (can be found at most grocery stores, or you can use tamari in a pinch)
  • 1/2 c. water
  • 2 tbsp. balsamic vinegar
  • 3 cloves garlic
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 4 large portabellos, stems removed
  • 1 medium onion, thickly sliced

Preheat oven to 350. In a food processor, blend almonds until powdered. Add oil, braggs, water, vinegar, garlic rosemary and oregano. Blend until well combined. In a large baking dish, place the mushrooms upside down and top with thick onion slices. Pour sauce over top and bake for 20-25 min. Makes 4 servings!