Warning: You may eat them all yourself.
These vegan coconut crusted shiitakes are perfection. Baked not fried, so crispy, crunchy and brown. A little sweet, salty and so satisfying! Serve with spicy mayo or spicy orange dip. This will be the best appetizer, side dish or just as your main dish! I almost ate a whole plate myself for dinner one day, because, I just couldn’t stop. Dip one in one dip, then dip the next one in the other dip. Before you know it, they’re gone.
They are so light and pop-able! These vegan coconut crusted shiitakes would make the perfect game day treat! They stay crispy forever, so they would be great to sit out for people to snack on! If you want something amazing that isn’t super greasy or heavy, these are where it’s at!
Crusting these mushrooms is an easy process. They are dipped in a sweet mustard, then coated in shredded coconut and panko. Then baked until nice and crispy. Sprinkle with a little salt and they are ready to go! The two dips recommend are incredibly easy. Just a few things whisked together. I can’t decide which dip I like the best!
Vegan coconut crusted shiitakes definitely need to be on your menu! They’re the perfect anytime treat! I’m in love, especially since they can be made totally oil-free!
Sliced coconut crusted shiitakes are baked, not fried and so crispy and delicious! The perfect finger food!
- 4 Ounces Shiitake mushrooms, sliced
- 3/4 Cup Shredded coconut, unsweetened
- 2/3 Cup Panko bread crumbs
- 1/3 Cup Dijon mustard
- 2 1/2 Tablespoons Water
- 1 Teaspoon Agave syrup
- 1/2 Teaspoon Salt
- Pinch of Pepper
- 1/4 Cup Orange marmalade
- 1 Teaspoon Agave
- 1 Teaspoon Sriracha
- 1 Tablespoon Water
- Pinch of Salt
- 1/4 Cup Vegan mayo, I used Hellman's
- 1 Teaspoon Sriracha
Preheat the oven to 400 degrees.
Slice the shiitakes, not very thick. Set aside.
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!