This is a recipe from last year that I wanted to re visit because it is a family favorite! I also took a new more appetizing picture.
A few fun facts about mushrooms:
– A great source of vitamin D
– An excellent immune booster!
-Full on antioxidants! (almost the same as red pepper.)
– A source of vitamin B helping boost your metabolism!
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)
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.
Source: WFM 1-10