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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!
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Prep Time 15 minutes
Total Time 15 minutes
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.