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Hazelnut Crusted Portobello Mushrooms [Vegan, Gluten-Free]
These hazelnut crusted portobello mushrooms are actually super easy and low-stress, but look like they took hours to make or were super complicated. They are decadent and indulgent and oh-so-interesting… and they take almost no time at all to make! While they make an excellent entree [no meat here, thanks!],... Read More
Ingredients You Need for Hazelnut Crusted Portobello Mushrooms [Vegan, Gluten-Free]
How to Prepare Hazelnut Crusted Portobello Mushrooms [Vegan, Gluten-Free]
- Whisk together vinegar, sherry, tamari, miso paste, oil, dijon, pepper, yeast and almond flour. Pour into a large reusable container with a lid and place portobellos in. Give it a few gentle shakes to coat. Leave to marinate for 30 minutes to 2 hours.
- Preheat oven to 375F.
- Place crushed hazelnuts in a shallow dish. Remove mushrooms from marinade and dip them one at a time into the hazelnuts. Coat well.
- Transfer mushrooms to a large baking sheet and bake for 12 minutes. Turn over and bake another 12 minutes until nuts are toasted and mushrooms are cooked.
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2 portobello mushrooms is supposed to serve 8 people as an entree?? I was going to cook this for friends, I think they’ll be pretty disappointed if they only get 1/4 of a mushroom each!
This sounds really yummy! However, the garlic was left out of the instructions… Does it go in the marinade? Or, with the crushed hazelnuts?