Portabella Mushroom Bake

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 265.6

Total Fat: 23.3 g
Cholesterol: 0.0 mg
Sodium: 969.8 mg
Total Carbs: 13.0 g
Dietary Fiber: 4.2 g
Protein: 8.3 g

View full nutritional breakdown of Portabella Mushroom Bake calories by ingredient

Introduction

This is a super yummy dish that I save for special occasions! You should use 4 large portobello mushrooms, but I didn't know how to do that in the nutritional calculations. :) We like to double the sauce and add some sliced button mushrooms and some small crimini mushrooms as well. It's yummy served over rice. :) Enjoy! This is a super yummy dish that I save for special occasions! You should use 4 large portobello mushrooms, but I didn't know how to do that in the nutritional calculations. :) We like to double the sauce and add some sliced button mushrooms and some small crimini mushrooms as well. It's yummy served over rice. :) Enjoy!

Minutes to Prepare: 10

Minutes to Cook: 25

Number of Servings: 4

Ingredients

1/2 cup almonds

1/2 cup olive oil

1/4 cup Braggs Liquid Seasoning

1/4 - 1/2 cup water

2 tbsp balsamic vinegar

3 cloves garlic, roughly chopped

1 tsp dried rosemary

1 tsp dried oregano

4 large portobello mushrooms, stems removed

1 medium onion, sliced

Directions

I'm not too sure what the quantity is per serving, but this fed a family of 5 with modest portions (when served over rice with side veggies). I'll update the serving size once I make it again. :)

Preheat oven to 350F. In a blender for food processor, blend the almonds until powdered. Add oil, Braggs, water, vinegar, garlic, rosemary and oregano, and blend until well combined. In a large baking dish, place the mushrooms upside down, and top with onions. Pour sauce over top and bake for 20-25 minutes. Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user FACELESSJANE.