Nigerian Spiced Stuffed Mushrooms with Ukpaka and Crayfish

How to Make It

1. 1

   Preheat and Prepare Mushroom Caps

   Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper. Gently wipe the mushroom caps clean with a damp cloth — do not rinse under water as mushrooms absorb moisture. Carefully twist out the stalks and set them aside. Lightly brush the outside of each cap with a tiny drop of coconut oil and arrange them hollow-side up on the prepared tray.

   Tip: Drying the mushroom caps well before baking prevents them from becoming soggy and ensures the filling stays firm and golden on top.
2. 2

   Sauté the Aromatic Base

   Heat the coconut oil in a non-stick skillet over medium heat. Add the chopped onion and garlic and sauté for 2–3 minutes until softened and fragrant. Add the diced tatashe, fresh tomatoes, and scotch bonnet pepper. Stir well and cook for another 3–4 minutes until the tomatoes break down slightly and most of the moisture has evaporated. Season with smoked paprika, turmeric, and a pinch of salt.

   Tip: Cooking out the moisture from the tomatoes is critical — excess water in the filling will make your mushrooms watery during baking.
3. 3

   Build the Nigerian Filling

   Add the finely chopped mushroom stalks to the skillet and stir-fry for 2 minutes until they soften. Fold in the shredded ukpaka and ground crayfish, stirring thoroughly to combine all flavors. Add the uziza leaves and low-sodium soy sauce if using. Cook for 1 more minute, then remove from heat. Allow the mixture to cool slightly for 3–5 minutes, then stir in the low-fat yogurt and oat flour until the filling is well-bound and creamy without being wet.

   Tip: Ukpaka has a naturally tangy, earthy flavor that deepens the filling beautifully — if unavailable, finely diced garden egg (African eggplant) sautéed until soft is a great clinical substitute.
4. 4

   Stuff the Mushroom Caps

   Using a teaspoon or small scoop, generously fill each mushroom cap with the Nigerian ukpaka mixture, pressing it gently and mounding it slightly above the rim. Sprinkle a few sesame seeds on top of each stuffed cap for added crunch, healthy fats, and a professional finish. Ensure caps are evenly spaced on the baking tray to allow even heat circulation.

   Tip: Do not be shy with the filling — a full, heaped cap caramelizes beautifully on top and delivers better flavor and satiety than a lightly filled one.
5. 5

   Bake Until Golden and Serve

   Place the tray in the preheated oven and bake for 18–22 minutes until the mushroom caps are tender, the tops are lightly golden, and the filling is set and slightly crisp on the edges. Remove from the oven and allow to rest for 3 minutes before serving. Arrange on a platter and garnish with extra sliced uziza leaves or a light squeeze of fresh lemon juice for brightness.

   Tip: For a crispier top, switch the oven to grill or broil mode for the final 2–3 minutes — watch closely to avoid burning the sesame seeds.