If you love deviled eggs but want a plant-based option, you need these plant-based “deviled eggs” (also known as deviled hummus mushroom caps) in your life! And no, there are no “fake” eggs here … just 100% plant-filled wholesomeness and, more importantly for your tastebuds, deliciousness. (And yes … for all of the skeptics out there … you can simply call these “stuffed mushrooms,” if you like!)

To “devil”

To “devil” a food can mean to make it richly flavored or hot, as in hot peppers, or to give it a red accent, like sprinkling with paprika. So these plant-based “deviled eggs” are definitively deviled.

To swap

What’s so cool here is that you’ll make yellow pepper hummus which acts and looks like the egg yolk filling of traditional deviled eggs. And you’ll pan-grill white button mushrooms which are a swap for the egg white cups. Both of these plant-based tweaks have strikingly similar textures to deviled eggs! While the original recipe is a classic choice, I always love to have plenty of veganized finger foods to please all palates. And these stuffed caps are absolutely pop-in-your-mouth pleasers.

To make

To make this plant-based party (or cookout or picnic or anytime) app, you’ll simply need to do three things. First, you’ll make the yellow pepper hummus. The freshly roasted or pan-grilled yellow bell pepper and the turmeric powder offer the golden yolk-y color.

Then you’ll grill or pan-grill white button mushroom caps. And then you’ll stuff and garnish them.

Hint: Make the hummus in advance and this deviled hummus mushroom caps’ recipe is a breeze at serving time.

This finger food will be a crowd favorite, too!

plant-based “deviled eggs”

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• Author: Jackie Newgent
• Yield: 10 servings 1x

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Description

If you love deviled eggs but want a plant-based option, you need these plant-based “deviled eggs” (also known as deviled hummus mushroom caps) in your life! And no, there are no “fake” eggs here … just 100% plant-filled wholesomeness and, more importantly for your tastebuds, deliciousness. First, you’ll make the yellow pepper hummus. The freshly roasted or pan-grilled yellow bell pepper and the turmeric powder offer the golden yolk-y color. Next, you’ll grill or pan-grill white button mushroom caps. Then you’ll stuff and garnish them. (And if you’re skeptical … just call these “stuffed mushrooms!”)

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Ingredients

Units USM Scale 1x2x3x

Yellow Pepper Hummus*

• 1 (15.5-ounce) can organic chickpeas, drained
• 1 large yellow bell pepper, freshly roasted or pan-grilled
• 1/3 cup tahini
• 2 tablespoons lemon juice plus pinch of grated lemon zest
• 1 or 2 garlic cloves
• 3/4 teaspoon sea salt, or to taste
• 1/4 teaspoon plus 1/8 teaspoon turmeric powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon freshly ground black pepper
• Cayenne pepper to taste
• (Optional) 1 tablespoon unsweetened green or peppermint tea, as needed

Caps & Garnish

• 32 white button mushrooms, stems removed, grilled or pan-grilled (see Notes), or 8 fresh plum tomatoes, halved, flesh scooped out to form cups
• 2 tablespoons packed fresh cilantro leaves or chopped chives
• 1/2 teaspoon toasted sesame seeds
• 1/8 teaspoon hot pepper flakes, smoked paprika, or cayenne pepper, or to taste

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Instructions

1. In a blender, puree the chickpeas, bell pepper (with or without charred skin), tahini, lemon juice and zest, garlic, salt, turmeric, cumin, black pepper, and cayenne on high speed until velvety smooth, at least 3 minutes, adding tea by the teaspoon only if needed. (Tip: Adjust amount of salt based on taste or health needs.) The hummus will ideally be the consistency of traditional deviled egg filling. Chill hummus until ready to serve. (Makes 2 cups.)
2. Dollop the hummus by spoon (or pipe with a pastry bag) into the prepared mushroom caps. (See Notes for prep tips.)
3. Top with cilantro, sesame seeds, and hot pepper flakes. Serve at room temperature.

@jackienewgent

plant-based “deviled eggs” — yep, they’re a thing! hope you try them! #plantbased #plantbasedrecipes #cookout #picnic #deviledeggs #plantbasedhacks #cookinghacks #veganhacks #foodtok #recipe

♬ Efecto - Bad Bunny

Notes

To grill or pan-grill the mushroom caps, first remove the stems, if you haven’t already. (Reserve stems for other use, such as sautéed for a soup or pilaf.) Clean the caps with a slightly damp paper towel. Brush the rounded (cap) sides with extra-virgin olive oil. Grill just the rounded (cap) sides over medium-high heat until rich grill marks form, about 5 minutes. Flip over and grill until cooked through, about 1 minute more. Sprinkle with sea salt. Transfer rounded sides up to a cooling rack set on a rimmed sheet pan to allow excess liquids to drain, about 10 minutes. Then stuff.

*Tip! To give the yellow pepper hummus more of a “deviled egg” taste, stir in a few generous dollops of vegan mayo and a small dollop of Dijon or yellow mustard to the recipe. It sounds strange, but it’s seriously good — and really gives off that “yolky” vibe.

 

• Category: Appetizer
• Cuisine: International

Nutrition

• Serving Size: 3 stuffed caps
• Calories: 120
• Sugar: 2g (includes 0g added sugars)
• Sodium: 240mg
• Fat: 6g
• Saturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 0mg

Looking for other plant-based party apps? Try my herbed zucchini fritters (see recipe HERE), strawberry-walnut pinwheel snacks (see recipe HERE), potato salad skewers with herbal pesto topping (see recipe HERE), and vegan eggplant “bacon” blt sliders (see recipe HERE).