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Makes approximately 4 servings

1 cup almonds
1/3 cup olive oil
¼ cup soy sauce (low sodium)
1 cup water
4 tablespoons balsamic vinegar
6 cloves garlic, roughly chopped
2 teaspoons dried rosemary
2 teaspoons dried oregano
4 large Portobello mushrooms, stems removed
1 medium onion, sliced
1 cup uncooked rice

Preheat 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.