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Coconut Crusted Shiitakes

I guess this is try to veganize seafood I miss day. I had my chickpea salad sandwich to scratch my tuna salad itch. Tonight, I was hoping this recipe would scratch my coconut shrimp itch. It did!

This is definitely supposed to be an appetizer, but I made it my dinner tonight. I guess I miss the way I use to eat when I was single, too...

Coconut Crusted Shiitakes

Source: Rabbit & Wolves | Makes: 8 as appetizer | Time: 35 min


10 oz shiitake #mushrooms, sliced

1.5 cup shredded #coconut, unsweetened

1 1/3 cup panko bread crumbs

2/3 cup dijon mustard

5 tbsp water

2 tsp agave syrup

1 tsp salt

1/4 tsp pepper

Spicy Orange Dip

1/2 cup orange marmalade

2 tsp agave

2 tsp sriracha

2 tbsp water

1/4 tsp salt

Spicy Mayo

1/2 cup vegan mayo

2 tbsp sriracha


Preheat the oven to 400 degrees.

Next, take 2 medium sized mixing bowls. In the first one, combine the shredded coconut and panko.

In the second bowl, whisk together the Dijon mustard, water, agave, salt and a pepper.

Then, take one slice of shiitake, dip in the mustard mixture, fully coating so the whole mushroom is wet. Then put the mushroom in the coconut mixture. Press the coconut crust on to the mushroom and coat completely.

Place the slice of mushroom on a baking sheet sprayed with non stick spray.

Repeat with the remaining mushrooms, coating all of them in the coconut crust.

Once they are all on the pan, spray the top of the mushrooms with more non stick spray. Then bake at 400 degrees for 15-20 minutes or until they are nice and brown and crispy.

If you are serving with a dip, just add all the ingredients of your chosen dip to a small mixing bowl and whisk together.

Once the mushrooms are done, sprinkle the tops with a few pinches of salt, and serve immediately with the dips.


Food and drink

128 oz water

2 cups of coffee

Leftover hearts of palm salad

Jalapeno chickpea sandwich + additional salad

Saltines with peanut butter

Tonight's recipe


3.2 mile walk

9600+ total steps

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