Makes 12 caps                                                                              Refined Sugar-Free, Gluten-Free, Vegan Option, Soy-Free

 

Ingredients

 

• 12 mushrooms

• 1 tsp. coconut oil

• 1/2 red pepper, minced

• 1/4 red onion, minced

• 1 stalk celery, minced

• 1/2 tsp garlic powder

 

Garnish

• 12 basil leaves

• 4 cherry tomatoes, each sliced into 3

• 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.