Monday, August 27, 2012

Meatless Monday: Portobello Mushroom Bake

My husband and I have a few friends who used to be vegan, and one thing all of those people have in common was that they couldn't say enough good things about the 'Garden of Vegan' cookbook by Tanya Barnard and Sarah Kramer. I've perused the cookbook myself, and have tried 6 or 7 recipes from it. The recipes I've tried don't make you feel like you're missing the meat and they do not lack in the flavor department. 

The Portobello Mushroom Bake happens to be one of my favorites from the book. The sauce is comprised of balsamic vinegar, garlic, Braggs or soy sauce, some herbs and almonds. This recipe is also super easy! You whir all of the sauce ingredients together in the blender, the pour it over your mushrooms and bake for 30ish minutes.

My good friend Dixie highly recommends doubling the sauce recipe because it's that good. You can also used baby portobello/baby bella mushrooms if you want to. I've had it both ways, and it's wonderful either way. I suggest serving this with something to sop up the sauce like: rice, mashed potatoes, couscous, quinoa, etc. This is a great main dish for your meatless Monday, but you can also serve as a side dish to a protein. Either way you wanna make it, just make it, you won't be sorry!


Portobello Mushroom Bake, from The Garden of Vegan
SERVINGS: 5-6

1/2 cup almonds
1/4 cup olive oil
1/4 cup Bragg ‘s Liquid Aminos (or low-sodium soy sauce)
1/2 cup water
2 tbsp balsamic vinegar
3 garlic cloves, roughly chopped
1 tsp dried (or fresh) rosemary
1 tsp dried oregano
6 large portobello mushrooms, stems removed
1 medium onion sliced

Preheat oven to 350 degrees.

In blender or food processor, grind almonds, oil, Bragg sauce, water, vinegar, garlic, rosemary and oregano.  Blend well.

Place sliced onions under each mushroom on a baking dish and cover with sauce, tightly in one layer.

Bake for 30 to 35 minutes or until mushrooms are tender.

Serve hot.

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