Baked Shiitake Mushrooms with Tofu and Rosemary 烤迷迭香香菇

The vegan recipe for Baked Shiitake Mushrooms with Tofu and Rosemary:

servings – 30 baked shiitake mushrooms


  • 30 shiitake mushrooms (soak in water until soft, remove the stems and set aside)
  • 1 package tofu
  • 1/2 tsp dried rosemary
  • 4 tbsp tapioca starch
  • 2 tbsp olive oil


  • 1 tsp salt
  • 1/2 tsp ground black pepper


  1. Combine tofu, dried rosemary,  tapioca starch, olive oil, salt and ground black pepper.
  2. Stuff the shiitake mushroom caps with the above mixture and lay them on a baking tray.
  3. Bake at 160°C for about 15 minutes.
  4. Remove and serve.
  5. Enjoy!