Vegan Deviled Mushrooms (Stuffed Cremini Mushrooms)
Fun and delicious party snack or holiday appetizer – vegan deviled mushrooms.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Appetizer
- Cuisine: Vegan
Ingredients
Scale
- 12 cremini mushrooms
- 1 C cooked chickpeas
- 1 small avocado (or 1/2 large)
- 1 tbsp lemon juice
- 1 tsp whole grain mustard
- 1/2 tsp Kala Namak (optional, you can use regular salt instead)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp turmeric powder
- 4 tbsp plant milk
- black pepper to taste
- olive oil for cooking
- smoked paprika for garnishing
Instructions
- Preheat oven to 400°F (200°C).
- Clean mushrooms with damp cloth, cut out the stems and save them for another recipe. Using a spoon scrape out and discard the gills.
- Put mushroom caps onto a lined baking tray shallow side down. Brush with a bit of olive oil and bake for 15 minutes.
- Remove from the oven and turn upside down to cool.
- While mushrooms are baking make the filling. Add chickpeas, avocado flesh, lemon juice, mustard, salt, spices and plant-based milk into food processor and blend until smooth. Start with 2 tablespoons of milk and add more until you reach the right consistency.
- Transfer the chickpea filling into a piping bag and stuff the mushrooms.
- Sprinkle with smoked paprika and serve.
Notes
You can use mushroom and chickpea leftovers in this Barley Mushroom Soup with Chickpeas recipe.
Nutrition
- Serving Size: 3 mushrooms
- Calories: 155
- Sugar: 3.9g
- Sodium: 259mg
- Fat: 7.1g
- Saturated Fat: 1g
- Carbohydrates: 17.6g
- Fiber: 4.8g
- Protein: 6.6g
- Cholesterol: 0mg