Crispy Baked Shiitake Mushrooms

Crispy Baked Shiitake Mushrooms

Packing big flavor in the batter; they are semi crispy on the outside and soft + tender on the inside.

3 min read
Crispy Baked Shiitake Mushrooms

Ooooh my goodness. Mushrooms, they’re like no other.

I made this recipe while testing out new ways to crisp my ‘crispy fried mushrooms’ (previously deep fried).  I wanted to create a lighter version of my old recipe; so I could enjoy them more often. These mushrooms are delicious!

Packing big flavor in the batter; they are semi crispy on the outside and soft + tender on the inside. Straight out of the oven dipped in a creamy aioli, tossed in buffalo sauce or even agave and salt – these shrooms do not disappoint.

I chose shiitake because this mushroom has a lot of flavor, as it is. I’ve tried this recipe with oyster mushrooms and it was also delicious. I prefer shiitake because of its shape and structure; but feel free to get creative! Infused into the batter is more mushroom, through Earth Broth. With roots, seeds, dry broth mix and adaptogenic mushrooms – this blend is diverse and abundant.

I love to find places to add in this special broth! I hope you enjoy 

Crispy Baked Shiitake Mushrooms

Print Recipe
I made this recipe while testing out new ways to crisp my ‘crispy fried mushrooms’ (previously deep fried).
Servings 2.5 Cups


  • 335 g shiitake mushrooms (about 18-19 medium sized) cut into 3-4 slices, longways
  • 2 tbsp ground flax
  • 6 tbsp water
  • 1 c plant milk (i’m using soy)
  • 1 tbsp lemon juice
  • ¾ c garbanzo bean flour
  • ½ tsp ground mustard
  • ¾ tsp smoked paprika
  • ¾ tsp pepper
  • ¾ tsp turmeric powder
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp salt
  • 1 tbsp Earth Broth
  • Sprays of olive oil *


  • Preheat oven to 410 degrees
  • In a large, deep mixing-bowl create buttermilk by combining plant milk and lemon juice – allow to sit for at least 5 minutes until it curdles
  • In a small bowl make a flax egg by combining ground flax and water – stir and allow to sit for 5 minutes, until it becomes gelatinous
  • In a large mixing bowl combine dry ingredients (garbanzo bean flour, ground mustard, smoked paprika, pepper, turmeric powder, garlic powder, onion powder, earth broth and salt) – mix thoroughly
  • Pour the flax egg into the buttermilk, mix to combine
  • You should now have a dry ingredients bowl, wet ingredients bowl and your sliced mushrooms
  • Add half the sliced mushrooms into the wet bowl
  • Shake the bowl around and mix the mushrooms to coat thoroughly
  • Then, add your wet mushrooms into a lidded storage container or stasher bag*
  • Sprinkle with half of the dry flour batter, close lid and shake to coat all mushrooms in the spiced flour
  • Layer the floured mushrooms on lightly oiled parchment paper, spaced apart *
  • Repeat tossing the rest of your mushrooms in wet batter, dry batter and then layering them on oiled parchment paper
  • When all the mushrooms are placed, lightly spray them with olive oil *
  • Bake for 20-30 minutes (until they are golden and crispy), flipping them halfway
  • Serve warm straight out of the oven!


Putting olive oil in a culinary/kitchen spray bottle allows you to get into those small cracks of foods 
Shaking on the dry batter in a container or stasher bag -works great. I prefer this over forking them from wet to dry batter, because the batter is sporadic on the mushroom  vs uniform 
I sprayed on a few spritz of olive oil to the parchment paper before layering on the mushrooms for baking 
I love to also spray olive oil on the mushrooms before baking, to encourage a nice crisp (i’ve done this oil free and it’s also wonderful)

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