Whether you're celebrating your mom, grandma, chosen family, or a friend who's stepped into a nurturing role, Mother’s Day is a time to give back the love—and what better way than with a beautiful, home-cooked meal?
The pressure can be real: dietary restrictions, busy schedules, and the desire to make it special. That’s why we created this simple, allergen-friendly Mother’s Day menu featuring Shroomeats—so you can spend less time stressing and more time celebrating.
Each dish is made with seasonal ingredients, easy to prepare, and full of comforting flavor. And because Shroomeats is vegan, soy-free, gluten-free, and made from whole mushrooms, you’ll feel good serving it to the most important people in your life.
The Perfect Mother’s Day Menu (Without the Fuss)
These three recipes highlight each of our signature Shroomeats products—ideal for brunch, lunch, or dinner, whether you're hosting at home or packing a picnic.
1. Breakfast Muffins
Featuring: Shroomeats Mushroom Shred-it
Healthy, individually portioned, and perfect for brunch—serve with a simple green salad or roasted potatoes.
Servings: 6 muffins
Prep Time: 15-20 minutes
Bake Time: 20-25 minutes
Ingredients:
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2 tbsp Italian seasoning
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1 ½ cup oat flour
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1 tbsp salt
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2 beaten eggs (can substitute vegan egg)
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2 tbsp olive oil or melted butter
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⅓ cup oat yogurt
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3 tbsp tomato sauce
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⅓ cup grated cheddar cheese
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⅓ cup cooked spinach (1 large handful before reducing)
Instructions:
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Preheat the oven to 400 degrees. Prepare a muffin pan with cupcake liners.
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In a large skillet over medium cook the spinach until soft and set aside.
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In a large mixing bowl, add the dry ingredients and mix well; flour, seasonings, salt, and Shroomeats Mushroom Shred-It.
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In a small bowl, add the wet ingredients and mix well; eggs, butter/oil, yogurt, and tomato sauce.
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Combine the dry and wet ingredients. Mix well until all combined.
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Add preferred grated cheese and spinach to the batter, mix well.
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Fill the muffin with batter topped with grated cheese
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Bake for about 20 minutes until muffin centers bounce back when lightly pressed.
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Cool muffins on a rack for 3-5 minutes before removing from the pan. Cool completely and enjoy a healthy breakfast on-the-go for up to 4 days!
Serving ideas: Add soft greens, roasted radishes, or a side of lemony farro.
2. Sweet and Savory Kabobs
Featuring: Shroomeats Mushroom Balls
A little bit sweet and a little bit savory and easy to make ahead of time!
Servings: 4-6
Prep time: 30 minutes - 2 hours
Cook time: 15-20 minutes
Ingredients:
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18 skewer sticks
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1 large red pepper cut into chunks
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1 pineapple cubed
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1 sweet onion cut into chunks
Marinade:
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¼ cup soy sauce
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3 tbsp brown sugar
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3 tbsp distilled white vinegar
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½ tsp garlic powder
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½ tsp salt
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½ tsp black pepper
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4 fl oz lemon-lime carbonated beverage
Instructions:
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Make the marinade: In a mixing bowl whisk together soy sauce, brown sugar, vinegar, garlic powder, salt, pepper, and lemon-lime beverage.
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In a reusable plastic bag, add Mushroom Balls and marinade, and coat evenly. Squeeze out excess air and seal. Marinate 30 minutes to 2 hours (Overnight is okay too).
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Preheat the grill to medium heat and oil the grate.
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Prep the skewers: thread Mushroom Balls, pineapple, pepper, and onion onto each stick.
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Heat on grill, turning frequently while brushing generously with marinade for 5-8 minutes or until browned.
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Plate and enjoy!
Serving idea: Pair with jasmine or brown rice and a crisp glass of something bubbly.
3. Japanese Katsu Curry
Featuring: Shroomeats Mushroom Patties
Our take on the chewy, crunchy Japanese that is usually made with a chicken cutlet.
Servings: 2
Prep Time: 10-15 minutes
Cook Time: 30-45 minutes
Ingredients:
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1 cup white rice
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1 cup water
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1/2 oat milk (in a bowl large enough for the Mushroom Patties to fit)
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2 cups of breadcrumbs
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1/4 cornflour or plain white flour
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2 cups vegetable oil to fry
Garnish
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Handful of chopped green onions
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2-3 tbsp sesame seeds
Curry
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1 tbsp olive oil
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1 sliced onion
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2 chopped garlic cloves
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1/2 tsp finely chopped ginger
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1 diced carrot
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1tbsp plain white flour
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2 tbsp curry powder
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1/4 tsp turmeric powder
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1 ¼ cups vegetable stock
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2 tsp soy sauce
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1 bay leaf
Instructions:
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Cook the rice per the package instructions and keep warm until ready to plate.
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Make the curry:
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In a saucepan on medium heat, add oil and saute the onion and carrot for 8-10 minutes, or until soft, stirring often. Add garlic and ginger and saute for another 2 minutes.
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Add flour and turmeric powder and cook for 1 minute. Gently stir in the vegetable stock until smooth with no clumps.
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Add the soy sauce and bay leaf. Increase the heat to bring to a boil, stirring occasionally to reduce clumping. Once it boils, reduce heat to low and simmer uncovered for 10-15 minutes, or until the sauce thickens. Keep warm until ready to serve.
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Remove Shroomeats Mushroom Patties from the pouch and coat in flour. Then soak in oat milk, remove from bowl, then coat another layer of flour, followed by a layer of breadcrumbs. Do this to both Patties.
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Heat the vegetable oil in a shallow saucepan on medium to high heat. Once the oil is hot, fry the Mushroom Patties until golden brown. Flip if needed.
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Remove from oil and place on a paper towel to absorb excess oil.
Serving idea: Layer a bed of rice on a plate, then add the Mushroom Patties, and pour the curry sauce on top. Garnish with green onions and sesame seeds
Tips for a Beautiful, Low-Stress Mother’s Day
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Cook ahead: All three dishes can be made partially or fully in advance.
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Set a pretty table: Think wildflowers, wooden boards, and handwritten place cards.
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Don’t overcomplicate it: A thoughtful, well-prepared meal speaks louder than a long menu.
Celebrate the Love, Serve the Nourishment
At Shroomeats, we believe the most meaningful meals are the ones that make everyone feel welcome—no allergens, no restrictions, no stress. This Mother’s Day, serve something that feels as good as it tastes.
Shop Shroomeats now to prep your celebration and explore more recipes for special moments like these.