290min 4 ppl
Vegetarian Deviled Mushrooms
55 minutes
4 people
Medium31–60 min or 7–12 steps
55 min · 9 steps
Medium: 31–60 min or 7–12 steps
285 kcalper person
Protein 7g
Carbs 8g
Fats 24g
About this dish
Roasted at high heat to concentrate their umami, these cremini mushrooms are stuffed with a boldly flavoured filling of cream cheese, Dijon mustard, smoked paprika, and hot sauce — a plant-based twist on the classic deviled egg with real depth and character.
Allergy Info
Dairy, Eggs, Mustard
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Large cremini mushroomsstems removed and reserved24 whole
- Chivesfinely sliced2 tbsp
- Reserved mushroom stemsfinely minced3 tbsp
Dairy & Eggs
- Full-fat cream cheeseroom temperature180 g
- Unsalted butter1 tbsp
Tins & Jars
- Capersfinely chopped1 tsp
Spices & Seasonings
- Fine sea salt0.5 tsp
- Black pepperfreshly ground0.25 tsp
- Smoked paprika0.5 tsp
- Garlic powder0.25 tsp
Oils & Condiments
- Olive oil2 tbsp
- Mayonnaise2 tbsp
- Dijon mustard1.5 tsp
- Hot sauce1 tsp
- Apple cider vinegar1 tsp
Utensils
- Large baking tray
- Parchment paper
- Small skillet
- Mixing bowl
- Piping bag with star tip
- Spatula
Method
1
Preheat the oven to 220°C (425°F) fan and line a large baking tray with parchment paper. Finely mince the reserved mushroom stems, finely slice the chives, and finely chop the capers. Measure out all filling ingredients and bring the cream cheese to room temperature.
Approx. 10 minutes
2
Toss the mushroom caps with olive oil, salt, and pepper until evenly coated, then arrange them gill-side down in a single layer on the prepared tray.
Approx. 3 minutes
3
Roast for 18–20 minutes until the caps are deeply golden and any pooled liquid has fully evaporated from the tray — the mushrooms should look slightly shrunken and dry on top.
Approx. 20 minutes
4
Meanwhile, melt the butter in a small skillet over medium heat and sauté the minced mushroom stems for 5–6 minutes, stirring occasionally, until all moisture has cooked off and the stems are golden and fragrant. Set aside to cool completely.
Approx. 6 minutes
5
Beat together the cream cheese, mayonnaise, Dijon mustard, hot sauce, apple cider vinegar, smoked paprika, and garlic powder in a bowl until completely smooth and uniform.
Approx. 3 minutes
6
Fold the cooled sautéed stems, capers, and half the chives into the cream cheese mixture until evenly combined.
Approx. 2 minutes
7
Transfer the filling to a piping bag fitted with a star tip (or a zip-lock bag with one corner snipped). Flip the roasted mushroom caps gill-side up and pipe the filling generously into each cavity.
Approx. 5 minutes
8
Return the filled mushrooms to the oven and bake for 10–12 minutes until the filling is lightly set and the edges of the caps are beginning to caramelise.
Approx. 12 minutes
9
Dust with smoked paprika, scatter over the remaining chives, and serve immediately while the filling is still hot.
Approx. 1 minutes
