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My favorite mushrooms to stuff are Shitake, and since I found a huge basket of them at the farmers market this weekend, I got to work. This simple, vegan dish makes for a lovely spring supper.

Stuffed Shitake Mushrooms (serves 4)

Pre-heat oven to 375 F

12-16 medium Shitake mushrooms

3 tbsp grapeseed or olive oil

1 tsp fenugreek seeds

1medium onion, minced

2 gloves garlic, minced

1 small fennel bulb, finely chopped

4 -ounces of tempeh, finely chopped

2 tbsp Tamari sauce

1 cup chopped pecans

1 cup breadcrumbs

Vegan butter substitute (I love Melt)

Salt and pepper to taste.

Remove stalks from Shitake. Smear a little vegan spread or butter on the bottom on each mushroom, and arrange them bottom bottom-side-down in a baking dish.

Heat the oil in a large skillet and add the Fenugreek seeds. Fry for a minute.

Add the onion, garlic and fennel. Fry over a medium heat, constantly stirring, until the onion and fennel is soft.

Add the tempeh and fry for a further 2-3 minutes. Stir in the Tamari

Add the pecans and break crumbs and fry for another minute. Season well.

Place a dot of  vegan butter substitute into each mushroom. Spoon in the stuffing.

Cover with foil, and bake for 15 minutes. Remove foil and bake for a further 10 mins.

Sprinkle with chopped flat leaf parsley before serving. ENJOY!


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