This past weekend we celebrated my moms birthday. I made lasagna, mushroom caps, steamed veggies and garlic bread. Connie, my mother in-law brought a colourful garden salad. Everything looked so delicious, I couldn't wait to dig in. These mushroom caps were sooo tasty and they were easier then I thought. Yes I added a bit of shredded cheese since it was a party I thought once year would be ok! So I used left over cheese from the lasagna. For the dairy free people out there - feel free to use diaya cheese or none at all. Nutritional yeast would be a great option too. Other then that this is a full veggie appy.

Makes 12 caps

  • 12 mushrooms
  • 1/2 red pepper
  • 1/4 red onion
  • 1 stalk celery
  • 1 tsp. coconut oil
  • 1/2 tsp garlic powder

  • 12 basil leaves
  • 4 cherry tomatoes
  • Celtic sea salt
  • Unpasteurized cheddar cheese, diaya cheese or nutritional yeast
  • sunflower seeds

What to do

1. Preheat oven to 300 degrees.

2. Wash vegetables and mushrooms. Gently break off mushroom stems. 

3. Dice mushroom stem, red pepper, onion, celery. Melt coconut oil in a medium pan over low/medium heat. Fry mushroom stem, red pepper, onion and celery until soft, usually around 10 minutes. Add garlic powder and stir.

4. Fill mushrooms with fried filling. Add cheese if using. Bake for 20 minutes on the middle rack.

5. Garnish with cherry tomatoes, basil, sea salt and sunflower seeds.

Serves 12

  • 1 pk lasagna noodles, I used brown rice noodles
  • 2 tsp. coconut oil
  • 1/2 red onion, diced
  • 3 carrots, sliced thin
  • 1/2 red pepper, diced
  • 6 mushrooms, chopped
  • 1 tsp. garlic powder
  • 1 tsp. basil, dried
  • 2 tsp. Mrs. Dash or salt and pepper
  • 1 can diced tomatoes
  • 1/2 cup unpasteurized white cheddar cheese or vegan daiya shredded cheese (optional)
  • nutritional yeast
  • celtic sea salt
  • chia seeds

What to do

1. Pre heat oven to 350F degrees

2. Cook lasagna noodles until they are almost soft. Drain and rinse with cold water. Drain again.

3. In a large pan melt coconut oil on low/medium heat. Fry red onion, carrots, red pepper, and mushrooms until soft. Add garlic powder, basil and Mrs. Dash and stir. Add can of diced tomatoes and cook another 10 minutes on low heat.

4. Line lasagna dish with four noodles. Add vegetable sauce on top. Layer noodles and sauce until ingredients are gone. Top with cheese, if using and bake for 40 minutes on 350F degrees.

5. Garnish with nutritional yeast, sea salt and chia seeds and serve hot.

Note on cheese* We only use unpasteurized cheese, meaning it's still raw and we only used as a treat once in a blue moon (honestly once or twice a year). Raw cheese has more health benefits then pasteurized cheese. However cheese and dairy products are super acidic to the body. Eaten on a daily bases, cheese really creates stress on the bodies digestive system. It creates toxic build up, which is great environment for disease to start to grow. A large intake of dairy during pregnancy can lead to eczema, asthma, sinus congestion and digestion disorders, for both mom and developing baby. Use nutritional yeast as a cheese substitute to garnish ontop of dinnes every night. 


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