These vegan, vacuumed-fried shiitake mushroom caps are surprisingly filling and have a satisfying crunch. Popadelics come in three flavors—“trippin’ truffle parm,” “twisted thai chili,” and “rad rosemary + salt”—that complement the subtle mushroom essence. Each packet of mushrooms contains eight grams of protein and 16 grams of fiber. As a bonus, a portion of the company’s profits supports health and wellness organizations.

Confetti Snacks bakes whole shiitake mushrooms at low heat to retain their essential nutrients, including calcium, magnesium, zinc, and iron. In an effort to reduce food waste, the Singapore-based company sources “imperfect” produce to create their mushroom and veggie chips. Flavors include Green Curry and Black Truffle, and there are plans to launch Tandoori BBQ and Sea Salt in the future.

Elevate your camping meals by packing a couple of pouches of Somos’ Smoky Chipotle Mushrooms. This white button mushroom dish is simmered with roasted tomatoes, onion, garlic, and traditional chipotle adobo sauce. Heat up the mushrooms in a cast-iron pan over a campfire and serve with rice—or stuff them in burritos for a hearty meal.

Co-founded by Laird Hamilton and Gabby Reece, Laird Superfood recently launched a line of mushroom-centric coffee, creamer, and blends. Their hot chocolate combines organic maitake, chaga, and reishi mushroom extracts with organic Peruvian cacao powder and coconut milk powder. Studies have found that adaptogens found in these mushrooms may help your body fight stress, anxiety, and fatigue. Stir three and a half tablespoons of hot chocolate powder with eight ounces of hot water or milk for a soothing beverage.