Stuffed Portabello Mushrooms
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)
1/4 water
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)
Source: WFM Recipes