Hazelnut Crusted Portobellos

Crunchy, meaty slabs of portobello coated in a crumbling peppery hazelnut shell.

1 tbsp balsamic vinegar
1/2 tbsp cooking sherry
1 tsp tamari
1 tsp brown rice miso paste
1/2 tbsp olive oil
1/2 tsp grainy dijon mustard
3/4 tsp ground black pepper
1 1/2 tsp nutritional yeast
1/2 tbsp almond flour
2 portobello mushrooms, stalks removed and sliced into 1/2″ slabs
3 garlic cloves
2/3 cup crushed hazelnuts

View the full recipe at From the Ground Up Wellness →