1 tablespoon corn meal
1 tablespoon nutritional yeast
2 teaspoons chia seeds
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
2 large portobello mushrooms, sliced 1/4 inch thick
1/2 cup chickpea flour
1 cup broth
Preheat oven to 425'. Place almonds in a food processor and pulse until chopped to the consistency of coarse bread crumbs. Remove from food processor and in a shallow bowl, combine with corn meal, nutritional yeast, chia seeds, onion powder, garlic powder and pepper. Dredge portobello slices in chickpea flour, dip them in the broth and then into the almond mixture. Place on a lightly greased baking sheet and bake for 10 minutes, turn and bake an additional 5-10 minutes, until golden brown. Note: If desired, serve with no-salt-added or low sodium marinara sauce for dipping Serves: 2
