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!