I think the texture of cooked shiitake mushrooms is absolutely insane ... firm but chewy, smoky and full of flavour. Combined with this tasty pork filling, these are another ripping canapé.


  • 12 shiitake mushrooms, stems removed

  • 200 g (7oz) minced (ground) pork

  • 2 spring onions (scallions), thinly sliced

  • 2 garlic cloves, finely chopped

  • ½ teaspoon dried chilli flakes

  • ½ teaspoon ground white pepper

  • ½ teaspoon sea salt

  • 1 tablespoon extra-virgin olive oil

  • Dipping Sauce

  • 2 tablespoons light soy sauce or tamari

  • 1 tablespoon sesame oil

  • 1 teaspoon dried chilli flakes

  • squeeze of lemon juice


  • 1.

    Preheat the oven to 200 C (400 F). Line a baking tray with baking paper. Place the mushrooms on a separate tray.

  • 2.

    To make the dipping sauce, combine the soy sauce, sesame oil, chilli and lemon juice in a bowl. Set aside until needed.

  • 3.

    In a large bowl, mix the minced pork, spring onion, garlic, chilli, pepper and salt. Place about 1 teaspoon of the pork mixture in the ‘cup’ of each mushroom.

  • 4.

    Heat the oil in a non-stick frying pan over medium heat. Place each mushroom, filled side down, in the pan and cook for a few minutes or until the tops turn golden. Turn and cook on the other side for 2 minutes.

  • 5.

    Remove the mushrooms from the pan and transfer them to the baking tray. Bake for about 10–12 minutes, or until cooked through. Serve immediately with the dipping sauce.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 134kj
  • Fat Total 9g
  • Saturated Fat 2g
  • Protein 8g
  • Carbohydrate 5g
  • Sugar 1g
  • Sodium 247mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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