Shiitake Mushrooms

Food Type:
Age Suggestion: 6 months +
Nutrition Rating:How nutritious a food is with a focus on the specific nutrients babies need for optimal growth. The more nutritious a food, the more stars it will have.
Prep Time:How much time a food takes to prepare safely for a baby. The more time-consuming a food is to prepare safely, the more clocks it will have.
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Poop Friendly:Whether a food has qualities that help baby poop. Yes
Common Allergen: No
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two shiitake mushrooms before being prepared for babies starting solids

When can babies eat shiitake mushrooms?

Shiitake mushrooms may be introduced as soon as a baby is ready to start solids, which is generally around 6 months of age. It’s best to cook shiitake mushrooms before serving, as there have been cases of skin irritation from eating raw shiitakes.1

Background and origins of shiitake mushrooms

Our planet is home to more than 2,000 known edible varieties of mushrooms, but the shiitake is among the most widely consumed and highly regarded for its medicinal qualities. The name comes from the Japanese words for tree and mushroom—hints at how shiitake grows. In the 13th century, farmers developed techniques for cultivating the fungus on logs to replicate symbiotic conditions in the wild, where shiitakes thrive in proximity to trees. It’s possible that shiitakes may have been growing in the wild for many years prior to the innovation, perhaps as far back as the age of the dinosaurs. Did plant-loving stegosaurus like to munch on shiitakes? We may never know for sure, but one fact is certain: shiitake offers plenty of nutrition to humans. Shiitake even contain vitamin B12, an essential nutrient typically only available in meat and seafood.2 Shiitakes are sold fresh or dried. Fresh shiitake are free of wrinkles, slime, and dried stems, with supple caps that spring to the touch. Dried shiitake are dehydrated and, as a result, are lightweight. Shiitake vary in size, with larger caps offering deeper umami flavor.

★Tip: Never feed your baby foraged mushrooms unless you are an expert mycologist, as there are plenty of poisonous look-a-like species growing in the wild.

Riley, 7 months, eats shiitake mushrooms
Reed, 7 months, eats finely chopped cooked shiitake mushrooms for the first time.
Zeke, 11 months, eats cooked shiitake mushrooms for the first time.

Are shiitake mushrooms healthy for babies?

Yes. Shiitakes have multiple superpowers. First, they are one of the only plant-based sources of vitamin D and offer some  vitamin B12 as well, making the mushrooms an excellent food for plant-based babies.3 4 Second, shiitakes possess types of dietary fiber that are not common in foods, as well as lots of other essential vitamins and minerals, including selenium to protect the immune system and zinc to power immunity, smell, and taste.5 Finally, shiitakes contain some phytonutrients that may offer antioxidant, anti-bacterial, anti-inflammatory, and anti-cancer properties.6 7 8 9

★Tip: Store fresh shiitakes in an air-tight container in the fridge for up to 1 week or in the freezer for up to 1 year. An unopened package of dried shiitakes keeps in an air-tight container in a cool, dry place (like your pantry or fridge, depending on where you live) for a year or more. Once a package of dried shiitake is open, use within 3 months.10

Are shiitake mushrooms a choking hazard for babies?

Yes. Shiitake mushrooms can be chewy and challenging for new eaters to break down in their mouths. To reduce the risk, remove the stem and slice or chop the mushroom caps. As always, make sure to create a safe eating environment and stay within an arm’s reach of a baby during mealtime.

For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

Are shiitake mushrooms a common allergen?

No. Mushroom allergy is rare, although not unheard of.12 13

There are, however, are a few considerations to keep in mind. First, raw and undercooked shiitake mushrooms contain a toxin called lentinan that can cause skin reactions in some individuals. The rash appears as red, itchy, linear streaks on the body, and in rare cases can be associated with fever, diarrhea, discomfort with swallowing, or tingling of the lips and extremities.14 Thoroughly cooking shiitakes breaks down the toxin and makes the mushrooms safe for consumption.15 Second, shiitake spores can be allergenic and can cause problems for people with sensitivities to airborne allergens or respiratory conditions like asthma.16 This is most likely to occur in individuals who handle raw mushrooms frequently. In rare cases, exposure to shiitake may trigger an asthma attack in susceptible individuals.17 Individuals with Oral Allergy Syndrome (also called “pollen-food” allergy syndrome) may also be sensitive to mushrooms.18 19 Oral Allergy Syndrome typically results in short-lived itching in the mouth and is unlikely to result in a dangerous reaction. Finally, mushrooms contain chitin, a common carbohydrate found in crustaceans and insects that may contribute to an allergic response in some people.20

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the amount over future meals.

How do you prepare shiitake mushrooms for babies with baby-led weaning?

6 to 9 months old: Mix finely chopped, cooked shiitake mushrooms into foods that are easy for baby to pick up and munch on, such as omelet fingers, or mix into soft, scoopable foods like mashed vegetables, porridges like congee or jook, or yogurt. To introduce shiitakes in isolation of other foods, simply sauté the mushrooms and offer chopped pieces in a bowl that suctions to the table to make it easy for baby to scoop up with hands.

9 to 12 months old: Continue to fold chopped, cooked shiitakes into omelets, bean dishes, and other foods as desired. At this age baby’s pincer grasp will be developing, enabling them to pick up smaller pieces of food, like sliced shiitake mushroom caps on their own. This is also a great age to introduce homemade ramen noodles.

12 to 24 months old: Offer cooked shiitake mushrooms and use them liberally in recipes to add umami flavor. Experiment with substitutions in recipes, swapping soy sauce for shiitakes to cut down on the salt, or swapping animal meat for shiitakes to add comparable flavor and texture.

For more information on how to cut food for your baby’s age, hop over to our section on Food Sizes & Shapes.

Recipe: Shiitake Omelet

six wide rectangular slices of shiitake omelet

Yield: 1 cup
Time: 15 minutes
Age: 6 months+


  • 2-4 fresh or dried shiitake mushroom caps
  • 2 ounces firm tofu (about the size of 2 adult thumbs held together)
  • 2 eggs
  • 1 teaspoon olive oil
  • ½ teaspoon sesame oil or seeds (optional)

This recipe contains common allergens: egg, sesame, and soy. Only serve after each of these individual allergens have been introduced safely.


  1. Rinse the mushrooms and wipe any dirt away with a damp cloth. Rehydrate the mushrooms in a little water for at least 30 minutes if they are dried. Mince the mushrooms.
  2. Rinse, dry, and mash the tofu with the back of a fork.
  3. Whisk the eggs and tofu together.
  4. Warm the oil in the skillet set on medium heat. When it shimmers, add the minced mushrooms and stir to coat. Cook, stirring occasionally, until the mushrooms have softened and released some of their liquid, about 5 minutes. Pour out any liquid from the pan and return the pan to the heat.
  5. Pour in the egg-tofu mixture and stir to combine with the mushrooms. Cook, stirring frequently, until the eggs are fluffy and fully set, about 5 minutes.
  6. Remove from the pan. Cool to room temperature. If you like, sprinkle sesame seeds or drizzle sesame oil on the omelet before serving for allergen exposure.

Serve: Slice the omelet into age-appropriate pieces (rectangular strips about the size of two adult fingers held together for babies 6 to 9 months and bite size pieces for 9 months and older) and place it on the table or tray. Let baby self-feed. If some assistance is needed, pass the omelet in the air for baby to grab from you.

Flavor Pairings

Shiitake mushrooms taste earthy, meaty, and rich with deep umami flavor. They add delicious flavor to leafy greens like bok choy, mizuna, and spinach and starchy vegetables like acorn squash, beet, broccoli, butternut squash, carrot, parsnip, purple potato, and turnip. Try mixing shiitake with grains or legumes like black beans, black-eyed peas, Khorasan wheat, lentils, quinoa, or rice, or try adding shiitake to dishes with egg noodle, pasta, or soba (buckwheat noodles) for a hearty vegetarian meal. Shiitakes can also enhance the umami of protein-rich meats like egg, ground beef, ground bison, ground pork, or venison or finned fish and shellfish like clam, crab, lobster, salmon, scallops, shrimp, and trout. Play with flavors by cooking shiitake with herbs and seasonings like chives, garlic, galangal, ginger, lemongrass, ramps, scallions, shallots, thyme. Top shiitake dishes with ground cashew, chestnut, peanut, pecan, or walnut to compliment the mushroom’s earthy flavor!

Reviewed by

J. Truppi, MSN, CNS

V. Kalami, MNSP, RD, CSP

K. Grenawitzke, OTD, OTR/L, SCFES, IBCLC, CNT

S. Bajowala, MD, FAAAAI. Board-Certified Allergist & Immunologist (allergy section)

R. Ruiz, MD, FAAP. Board-Certified General Pediatrician & Pediatric Gastroenterologist

  1. Mendonça, C.N., Silva, P.M., Avelleira, J.C., Nishimori, F.S., Cassia, F. (2015). Shiitake dermatitis. Anais brasileiros de dermatologia, 90(2), 276–278. DOI :10.1590/abd1806-4841.20153396. Retrieved February 8, 2021
  2. Watanabe, F., Yabuta, Y., Bito, T., Teng, F. (2014). Vitamin B₁₂-containing plant food sources for vegetarians. Nutrients, 6(5), 1861–1873. DOI:10.3390/nu6051861. Retrieved February 17, 2021
  3. Jo Feeney, M., Miller, A.M., Roupas, P. (2014). Mushrooms-Biologically Distinct and Nutritionally Unique: Exploring a “Third Food Kingdom”. Nutrition Today, 49(6), 301–307. DOI:10.1097/NT.0000000000000063. Retrieved January 15, 2021
  4. Rizzo G, Laganà AS, Rapisarda AM, et al. Vitamin B12 among Vegetarians: Status, Assessment and Supplementation. Nutrients. 2016;8(12):767. Published 2016 Nov 29. doi:10.3390/nu8120767
  5. Jo Feeney, M., Miller, A.M., Roupas, P. (2014). Mushrooms-Biologically Distinct and Nutritionally Unique: Exploring a “Third Food Kingdom”. Nutrition Today, 49(6), 301–307. DOI:10.1097/NT.0000000000000063. Retrieved January 15, 2021
  6. Rizzo, G., Laganà, A.S., Rapisarda, A.M., La Ferrera, G.M., Buscema, M., et al. (2016). Vitamin B12 among Vegetarians: Status, Assessment and Supplementation. Nutrients, 8(12), 767. DOI:10.3390/nu8120767. Retrieved January 15, 2021
  7. Avinash, J., Vinay, S., Jha, K., Das, D., Goutham, B.S., et al. (2016). The Unexplored Anticaries Potential of Shiitake Mushroom. Pharmacognosy Reviews, 10(20):100-104. DOI:10.4103/0973-7847.194039. Retrieved January 15, 2021
  8. Drori, A., Shabat, Y., Ben Ya’acov, A., Danay, O., Levanon, D. et al. (2016). Extracts from Lentinula edodes (Shiitake) Edible Mushrooms Enriched with Vitamin D Exert an Anti-Inflammatory Hepatoprotective Effect. Journal of Medicinal Food, (4):383-9. DOI:10.1089/jmf.2015.0111. Retrieved January 15, 2021
  9. Bisen, P.S., Baghel, R.K., Sanodiya, B.S., Thakur, G.S., Prasad, G.B. (2010). Lentinus edodes: a macrofungus with pharmacological activities. Current Medicinal Chemistry, 17(22):2419-30. DOI:10.2174/092986710791698495. Retrieved January 15, 2021
  10. FoodKeeper App (2019). Mushrooms, Dried. Fresh Produce. Retrieved February 8, 2021
  11. Koivikko, A., Savolainen, J. (1988). Mushroom allergy. Allergy, 43(1), 1-10. DOI: 10.1111/j.1398-9995.1988.tb02037.x. Retrieved April 25, 2020[/efn_note ]11Dauby, P. A., Whisman, B. A., Hagan, L. (2002). Cross-reactivity between raw mushroom and molds in a patient with oral allergy syndrome. Annals of allergy, asthma & immunology : official publication of the American College of Allergy, Asthma, & Immunology, 89(3), 319–321. DOI:10.1016/S1081-1206(10)61962-X. Retrieved February 8, 2021
  12.  Pravettoni, V., Primavesi, L., Piantanida, M. (2014). Shiitake mushroom (Lentinus edodes): A poorly known allergen in Western countries responsible for severe work-related asthma. International Journal of Occupational Medicine and Environmental Health, 27(5), 871-874.
  13. Stephany, M.P., Chung, S., Handler, M.Z. et al. Shiitake Mushroom Dermatitis: A Review. Am J Clin Dermatol 17, 485–489 (2016).
  14. Mendonça, C.N., Silva, P.M., Avelleira, J.C., Nishimori, F.S., Cassia, F. (2015). Shiitake dermatitis. Anais brasileiros de dermatologia, 90(2), 276–278. DOI :10.1590/abd1806-4841.20153396. Retrieved February 8, 2021
  15. Tanaka, H., Saikai, T., Sugawara, H., Tsunematsu, K., Takeya, I., Koba, H., Matsuura, A., Imai, K., & Abe, S. (2001). Three-year follow-up study of allergy in workers in a mushroom factory. Respiratory medicine, 95(12), 943–948.
  16. Pravettoni, V., Primavesi, L., & Piantanida, M. (2014). Shiitake mushroom (Lentinus edodes): a poorly known allergen in Western countries responsible for severe work-related asthma. International journal of occupational medicine and environmental
  17. Dauby PA, Whisman BA, Hagan L. Cross-reactivity between raw mushroom and molds in a patient with oral allergy syndrome. Ann Allergy Asthma Immunol. 2002 Sep;89(3):319-21. doi: 10.1016/S1081-1206(10)61962-X. PMID: 12269655.
  18. Kayode, O. S., Siew, L., Pillai, P., Haque, R., Rutkowski, K., & Caballero, M. R. (2020). Mushroom allergy: Case series. The journal of allergy and clinical immunology. In practice, 8(1), 375–379.
  19. Lee C. G. (2009). Chitin, chitinases and chitinase-like proteins in allergic inflammation and tissue remodeling. Yonsei medical journal, 50(1), 22–30.