It was my husband’s birthday and we usually go to dinner and spend the night out. It’s not easy to find vegan-type restaurants close to us, so after we eat out we have regrets and just plain don’t feel good. LIGHTBULB….I will cook a nice dinner for his bday and the girls (my two older kids) can be the servers.. something they LOVE to do.
A typical dinner at our house consists of mostly steamed veggies… not exactly restaurant fun. I have always wanted to try cooking portabello mushrooms so I found a few recipes and combined them and then added a few things on my own. Here is the final result that is seriously something I now crave….. ALL THE TIME. The best part about it …. EASY PEASY!
Stuffed Portabello Mushrooms
(my picture does not do it justice.. really its amazing good)
1/2 cup Almonds
1/4 cup olive oil
1/4 cup Braggs liquid aminos (easy to find at most grocery stores near the salad dressings/soy sauce)
2 TBSP balsamic vinegar
3 cloves of garlic
1 tsp dried oregano
1 tsp dried rosemary
4 Large Portabello mushrooms stems removed
1 medium onion chopped
1 bell pepper chopped
Preheat oven to 350. Place almonds, olive oil, braggs, water, garlic, oregano, rosemary in a high powered blender or food processor and blend until smooth. Place the four mushrooms in a large baking dish up side down and top with onions and peppers. Pour sauce over each mushroom and bake for 25 minutes.
(I peeled back the top to give a better view of the stuffed part… I hope that helps)
I served mine with mashed yams and steamed veggie. It has been such a big hit that I have made it three times in the last couple of weeks. My kids even like it. YUM! try it and let me know what you think.
Source: WFM 1-10