Mushroom Published February 03, 2004 Makes approximately 4 servings1 cup almonds1/3 cup olive oil¼ cup soy sauce (low sodium)1 cup water4 tablespoons balsamic vinegar6 cloves garlic, roughly chopped2 teaspoons dried rosemary2 teaspoons dried oregano4 large Portobello mushrooms, stems removed1 medium onion, sliced1 cup uncooked ricePreheat oven to 350 degrees. In a blender or food processor, blend the almonds until powdered. Add oil, soy sauce, water, vinegar, garlic, rosemary, oregano, and blend until well combined. In a large baking dish, place the mushrooms upside down and top with sliced onions. Pour sauce over top and bake for 25-30 minutes. While mushrooms bake, prepare rice according to package directions. Serve mushrooms, onions, and sauce over rice.