Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
201
Calories
4g
Protein
15g
Fat
16g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Almond | 1 almond (1.2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cups almonds
- 1/4 cup olive oil
- 1/4 cup Braggs
- 1/4 cup water
- 2 tbsp balsamic vinegar
- 3 cloves garlic, roughly chopped
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 4 large portabello mushrooms, stems removed
- 1 medium onion, sliced
- =
Directions
1
Preheat oven to 350. In a blender or 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 and bake for 20 - 25 minutes.
Recipe sourced from
fandom