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.
