Stuffed Lion’s Mane Mushrooms present a delightful fusion of East Asian and Indian culinary elements, combining the unique, tender texture and subtle flavor of lion’s mane mushrooms with a flavorful Indian-inspired potato and pea stuffing. This creative appetizer or side dish is perfect for those seeking to explore new flavors and textures in their cooking repertoire. The mushrooms are hollowed out and filled with a delectable mixture of mashed potatoes, peas, and aromatic spices, then pan-seared and baked to perfection, creating a delicious and visually appealing dish that is sure to impress your guests.

Stuffed Lion’s Mane Mushrooms:


  • 4 large lion’s mane mushrooms
  • 2 medium potatoes, boiled and mashed
  • 1/2 cup peas, boiled
  • 1 small onion, finely chopped
  • 1/2 tsp cumin seeds
  • 1/2 tsp garam masala
  • 1/4 tsp red chili powder
  • 1/4 tsp turmeric
  • 2 tbsp oil
  • Salt, to taste


In a pan, heat 1 tbsp oil over medium heat. Add cumin seeds and let them crackle for a few seconds.

Add chopped onions and sauté until they turn golden brown.

  1. Add mashed potatoes, peas, garam masala, red chili powder, turmeric, and salt. Mix well and cook for 2-3 minutes. Remove from heat and let the mixture cool down.
  2. Preheat your oven to 350°F (180°C).
  3. Carefully scoop out the center of each lion’s mane mushroom, creating a small cavity for the stuffing. Be gentle to avoid breaking the mushrooms.
  4. Fill the cavities with the potato and pea mixture, pressing gently to ensure the stuffing is packed well.
  5. In a large oven-safe pan or baking dish, heat the remaining 1 tbsp of oil over medium heat. Place the stuffed mushrooms in the pan and cook for 2-3 minutes on each side, until they start to brown.
  6. Transfer the oven-safe pan or baking dish with the mushrooms to the preheated oven and bake for 10-15 minutes, or until the mushrooms are tender and cooked through.
  7. Remove the stuffed lion’s mane mushrooms from the oven and let them rest for a few minutes before serving. Enjoy them as an appetizer or side dish with your favorite dipping sauce or chutney.

Note: Alternatively, if you do not have an oven-safe pan, you can transfer the seared mushrooms to a parchment-lined baking sheet before baking.