Stuffed Portobello Mushrooms

     I have to say that I have the most wonderful wife in the whole world!  Coming home from work and seeing these delicious stuffed mushrooms, made entirely by her, was a wonderful treat last night!  When I think of something called Stuffed Portobello Mushrooms, I immediately get intimidated.  They look incredibly elaborate and complicated.  One thing I learned with this recipe though is that it is actually one of the simpler ones.  As you will see from the directions below, there aren't a lot of ingredients and there is very little work needed to prepare them.  Make them for your friends and they'll all be impressed!

Stuffed Portobello Mushrooms

1/2 Cup Almonds
1/4 Cup olive oil
1/4 Cup Braggs liquid aminos (easy to find at most grocery stores near the salad dressings/soy sauce) (If you can't use this, then soy sauce may be used as a substitute, though it is not recommended)
1/4 Cup Water
2 Tablespoons Balsamic Vinegar
3 Cloves Garlic
1 teaspoon dried oregano
1 teaspoon dried rosemary
4 Large Portabello mushrooms with stems removed
1 Medium onion chopped
1 Bell pepper chopped

Preheat oven to 350.  Place almonds, olive oil, braggs, water, garlic, oregano, rosemary in a high powered blender or food processor and blend until smooth.  Place the four mushrooms in a large baking dish (if you don't have one, a cookie sheet works too) upside down and top with onions and peppers.  Pour sauce over each mushroom and bake for 25 minutes.