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Portabello Mushroom Tower


6 portabello mushrooms

1 large eggplant

1 thick sweet potato

1 red bell pepper

1 zucchini

1 can crushed tomatoes

1 tsp brown sugar

1/2 cup or 1 handful fresh basil

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp date syrup or agave nectar


3 slices vegan Chao Coconut Original cheese per stack


3 thin slices low-fat mozzarella per stack


Preheat the oven to 400F.

Slice the mushrooms, eggplant, sweet potato, pepper, and zucchini into thin 1/2 inch slices. Line two baking sheets with parchment paper, brush veggies with a bit of olive oil, and bake for 20 minutes, turning at the 15 minute mark. Remove from heat at the point of desired doneness.

Pulse in a food processor or blender the crushed tomatoes, basil, and brown sugar. Then, stack up on your baking sheet layers of mushrooms, zucchini, eggplant, pepper, and sweet potato in any order with a few layers of tomato sauce topped with Chao cheese in between the vegetable slices. Make sure a layer of tomato sauce and Chao cheese rests on the top.

Whisk the balsamic glaze ingredients - the olive oil, vinegar, and date syrup, and drizzle over each stack. Broil in the oven for an additional 2 to 3 minutes. Serve immediately with an extra garnish of basil.

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