Servings

8servings

Prep time

10minutes

Cooking time

10minutes

Calories

323kcal

Ingredients

  • 5 cups mushrooms
  • 1 jar pickle juice (marinade)
  • 2 cups garbanzo beans
  • 4 Tbsp mustard
  • 1/2 cup vegan mayo
  • 1/8 cup sweet relish
  • 2 Tbsp dill
  • 2 Tbsp garlic powder
  • 1 tsp black salt
  • 1/2 tsp salt
  • 1/2 Tbsp pepper
  • smoked paprika

Preparation

  • Wash mushroom caps and put them in a pickle juice jar and marinate for as little as one hour or up to 5 days. Note: Before filling the mushrooms allow to sit and drain on a paper towel.
  • Cook dried garbanzo beans according to package direction and drain. OR use canned garbanzo beans and drain.
  • Add beans to a food processor and blend until beans are smooth.
  • Add blended beans to a bowl and mix in mayo, mustard, and all spices (except smoked paprika). Mix until creamy.
  • Drain mushroom caps and top with creamy garbanzo bean mixture.
  • Sprinkle smoked paprika on top and enjoy!

Notes

  • My favorite vegan mayo is by Chosen Foods