Stuffed Shiitake Mushrooms

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

1. Pre-heat oven to 375 F
2. 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.
3. Heat the oil in a large skillet and add the Fenugreek seeds. Fry for a minute.
4. Add the onion, garlic and fennel. Fry over a medium heat, constantly stirring, until the onion and fennel is soft.
5. Add the tempeh and fry for a further 2-3 minutes. Stir in the Tamari
6. Add the pecans and break crumbs and fry for another minute. Season well.
7. Place a dot of  vegan butter substitute into each mushroom. Spoon in the stuffing.
8. Cover with foil, and bake for 15 minutes. Remove foil and bake for a further 10 min.
9. Sprinkle with chopped flat leaf parsley before serving. 
10. Enjoy your stuffed shiitake mushrooms!

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