Portabella Parmesana

Preheat oven to 350 Wash and stem the mushrooms. Place in deep dish cap side down, gills up. Add water until there is 1/4 at the bottom of the dish. Make sure water covers bottom but not spill into the caps. Pour 1 tablespoon of balsamic vinegar into the center of each mushroom. Bake for 12-15 minutes until they are juicy. Walnut Parmesan - in food processor add walnuts, nutritional yeast, garlic clove and 1/2 teaspoon sea salt to food processor pulse and set aside Almond Pesto - Add basil, raw almonds, olive oil, lemon juice and salt to food processor. Add water to make consistency of a spread. Tomato Sauce- In a skillet, blacken the tomatoes and red bell pepper. Blend Cherry tomatoes, red bell pepper, cashews, sun-dried tomatoes, olive oil, vegan butter, and carrot on high for a minute. Taste and add salt if needed. Set aside. Transfer mushrooms into deep sauce pan, cap still down. spoon a tablespoon of almond pesto into the center of each. Pour the tomato sauce over the mushrooms and simmer over low heat until flavors are blended. Sprinkle Walnut parmesan on top.