These stuffed shiitake mushrooms are hearty and a delicious favorite of mine. My favorite mushrooms to stuff are Shiitake, 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.
This recipe for stuffed shiitake mushrooms serves four.
Ingredients
- 12-16 medium Shiitake 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.
Instructions
- Pre-heat oven to 375 F
- Remove stalks from Shiitake. 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 min.
- Sprinkle with chopped flat leaf parsley before serving.
- Enjoy your stuffed shiitake mushrooms!
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