Recipes and photos by Zach Papaleoni of Spore to Fork
This recipe transforms earthy Shiitake mushrooms into bite-sized appetizers by stuffing them with a flavorful, crab-like mixture made from Lion’s Mane mushrooms, which are known for their seafoody texture and flavor. It’s entirely vegan and perfect for entertaining or as a creative side dish!
Vegan
Yield: 3 servings
Prep time: 15 minutes
Cook time: 40 minutes
Ingredients
• 12 large Shiitake mushroom caps, stems removed and cleaned
• 3 tbsp olive oil, divided
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 and 1/2 cups Lion’s Mane mushrooms, pulled into small pieces
• 1 tbsp vegan butter
• 1/4 cup diced onion
• 1 garlic clove, minced
• 1/4 cup celery, finely diced
• 1/4 tsp smoked paprika
• 1/2 tsp Old Bay seasoning
• 2 tbsp vegan mayo
• 1/4 cup + 2 tbsp panko breadcrumbs
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon juice
• Salt and pepper to taste
• ½ tsp nutritional yeast (optional)
Recipe
1. Preheat your oven to 375°F (190°C). Lightly brush the Shiitake caps with olive oil and sprinkle with salt and pepper. Arrange them on a baking sheet, cap-side down.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the Lion's Mane, onion, garlic, and celery, sautéing until softened (about 3-4 minutes). Add the smoked paprika, and Old Bay seasoning. Cook for 5-7 minutes until the mushrooms are tender and any liquid is evaporated. Remove from heat and let cool slightly.
3. In a bowl, combine the cooked mixture with vegan mayo, ¼ cup breadcrumbs, parsley, and lemon juice. Season with salt and pepper to taste.
4. Spoon the Lion’s Mane stuffing generously into each Shiitake cap, pressing gently to pack it in.
5. In a small bowl, mix the breadcrumbs, olive oil, and nutritional yeast (if using). Sprinkle this mixture over the stuffed mushrooms.
6. Bake the stuffed mushrooms for 20-25 minutes, or until the tops are golden and the shiitake caps are tender.
7. Serve with fresh chopped parsley and sauce (below).
Vegan Lemon Aioli
In a small bowl, mix together:
• ¼ cup vegan mayonnaise
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• ½ tsp Dijon mustard
• Pinch of salt and pepper
Grow your own mushrooms to use in this recipe!
Have questions about our low-cal mushroom recipes? Please feel free to connect with us @sporetofork on Instagram with any questions or feedback. At Spore to Fork, we truly believe that the mushrooms we cook deserve the same level of care and respect in the kitchen that they receive during the growing process. Tag us when you try our recipes and we’ll give you a shout out!