Smoky Deviled Mushrooms

These deviled mushrooms are the perfect replacement for deviled eggs!

If you grew up in the South, you probably know the charm of deviled eggs at every potluck, picnic, and family gathering. They’re the first thing to disappear from the table—and for good reason!

When I went plant-based, I missed that tangy, creamy flavor but not the cholesterol or mayo. So I reimagined the idea into these Smoky Deviled Mushrooms—bite-sized caps filled with a creamy chickpea-bean dip that hits all the nostalgic notes, minus the eggs.

The mushrooms add a savory depth that pairs beautifully with the tang of Dijon and dill, while the smoked paprika on top brings that classic Southern finish. These make the perfect make-ahead appetizer for brunches, holiday spreads, or a Sunday Supper that needs something a little extra special.

I refuse to take full credit. Tabitha Brown and Kim Campbell both have amazing recipes as well. This is my version but it is inspired by them and I give a big shout out to those two for introducing me to this really clever idea!

Nutritional Highlights

• Each serving has around 6–7 grams of plant protein, thanks to chickpeas and white beans.
• Low in fat and calories –No oil, eggs, or mayo—just whole-food goodness.
• Mushrooms bring selenium and B vitamins; chickpeas add iron and magnesium.

Cost Comparison

• This version cost about $0.80. An egg version is about $1.50 — About 50% cheaper and infinitely fresher—and you’ll never miss the eggs.

Pro Tip

If you’re hosting a party, double the dip and serve half as a spread with crackers or cucumber rounds. You can even add a touch of turmeric for color to mimic the yellow hue of classic deviled eggs.

🌻Final Thoughts

Who says Southern favorites can’t go plant-based? These Deviled Mushrooms keep all the flavor and charm of a family-style dish, without any animal products. Make them once and they’ll become a new tradition at your table.

🌻 Stay Sunny, Friends!

Smoky Deviled Mushrooms

These Deviled Mushrooms turn a Southern classic into a plant-based favorite! Marinated mushroom caps are filled with a creamy, tangy chickpea-and-bean “deviled” dip and topped with smoked paprika. Perfect for parties, picnics, or Sunday Supper—rich in flavor, protein, and nostalgia, but completely cholesterol free and only 40 calories each!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 18 mushrooms

Course: Appetizer

Cuisine: American

Calories: 40

Ingredients Method Notes

Ingredients

  

Deviled Dip

• 1 can chickpeas drained and rinsed
• 1 can white northern beans drained and rinsed
• 1 tsp Dijon mustard
• 1 Tbsp fresh dill or 1 tsp dried dill
• 1 tsp black salt kala namak
• 1 tsp apple cider vinegar
• Pinch of salt
• Smoked paprika for garnish

Brine

• 3 Tbsp lemon juice
• 1 Tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 clove garlic minced
• Pinch of salt

Method

 

1. Prep the Mushrooms
2. Gently remove the stems from your mushroom caps and clean with a damp cloth.
3. Make the Brine
4. In a bowl, whisk together lemon juice, apple cider vinegar, Dijon mustard, minced garlic, and salt. Add mushroom caps and marinate for at least 1 hour—or overnight for deeper flavor.
5. Blend the Filling
6. In a food processor, combine all deviled dip ingredients. Blend until smooth and creamy (or leave slightly textured if you like a bit of bite).
7. Assemble
8. Pat mushrooms dry. Spoon or pipe the creamy filling into each cap. Sprinkle with smoked paprika and chill until ready to serve.
9. Enjoy!
10. These are best served cold or at room temperature and pair beautifully with iced tea or sparkling water with lime.

Notes

Marinate overnight or about an hour if you’re in a hurry. I’ve also had them not marinated at all and they are still super yummy.