Mushroom Smoothie

I’ve mentioned this recipe on Facebook before, but I haven’t actually written it down, until now! I’m sure you’re all wondering: “Can a smoothie with mushrooms in it actually taste good?” Well, you may be surprised, but the answer is “YES!”

I saw a recommendation somewhere on the web a while ago about using shiitake mushrooms in smoothies and I was skeptical at first too, and admittedly my first attempts had a heavy, earthy, mushroom taste. While they were still edible, they weren’t the greatest. Then I found the magic combination of raspberry, ginger, and shiitake mushroom! The raspberry and ginger each have enough kick that they hide, as well as compliment, the flavor of the shiitake mushroom.

There’s all kinds of information on the web about the health benefits of shiitake mushrooms so I encourage you all to give this a try. I think you’ll be pleasantly surprised. Enjoy!


  • 2 fresh bananas
  • 1 small piece of peeled ginger (about 1 inch long)
  • 1 shiitake mushroom
  • 1 handful of baby spinach leaves
  • 10 baby carrots
  • 1 serving of vanilla yogurt
  • 3/4 cup frozen raspberries, blueberries, and blackberries


  1. Add all of the non-frozen ingredients together and mix until liquefied.
  2. Add the frozen ingredients and mix until smooth.
    Add a little water if your smoothie gets too thick for your liking (or your blender).

(Makes about 24oz. or 3 cups)

Smoothie Shot

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