Add the Shiitake slices and stir into the oil.

Shiitake Turkey Poppers

From the kitchen of TopHat Mushrooms

Shiitake Turkey Poppers

by | Recipes

Ava’s favorite dish!


  • 1 lb Ground Turkey
  • 2 Tbsp Coconut Oil or bacon fat
  • 6 oz Top Hat Shiitake mushrooms
  • 1 Small White Sweet Potato
  • 2 Tbsp coconut flour
  • 2 Tbsp cinnamon
  • 2 Tbsp ginger
  • 1 Tbsp ground oregano
  • 1 to 2 Tbsp Turmeric
  • 1 Tbsp Salt 1 Tbsp Pepper
Pre-heat the oven to 400 degrees. Grease a cookie sheet with 1 tbs of coconut oil. Set aside.

In a food processor, chop the Shiitake mushrooms finely, and then sauté them until they reduce down to roughly 2 cups in volume. Set aside.

In a food processor, chop the white sweet potatoes finely. Gather 2 cups of the chopped potatoes and add them to a mixing bowl.

In the bowl, combine the Shiitake, 2 cups of chopped sweet potatoes, 2 lbs of ground turkey, coconut flour, spices, and 1 tbs of coconut oil.

Mix together thoroughly.

With your hands, roll the mixture into small golf ball sized patties. Place them on the cookie sheet and press them down slightly to make them flat.

Cook the poppers for 15 minutes, then flip them and continue cooking roughly 10 minutes until cooked thoroughly. You might want to turn the broiler on for the last minute to give the poppers a deep golden-brown crust that is delicious to crunch into!

Serve with your favorite dip.

Find more delicious Shiitake Mushroom recipes at