I was caring the idea in my head to make these vegan deviled mushrooms for quite a long time. I’m so lucky that they turned out the same as I imagined at the first attempt!
The idea was to make an egg-like filling using chickpeas for protein and avocado for creaminess and healthy fat. These chewy mushrooms stuffed with velvety filling make a delicious party snack or a beautiful holiday appetizer.
Preheat oven to 400°F (200°C).
Clean mushrooms with damp cloth, cut out the stems and save them for another recipe (try this delicious Barley Mushroom Soup with Chickpeas). 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.
PrintVegan 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
Made this as an appetizer for a lil fancy dinner date last night and they were great! I topped it with the smoked paprika and also dill and broccoli sprouts. I used some balsamic glaze on the plate for some garnish and it tasted delicious with it as well. Thank you for the recipe!
wow you made them really fancy!
I’m so glad you liked it!