Devilled mushrooms
Bring out the devil in a dinner party with these spicy mushrooms
2
ratings
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 10 15 mins
Cook 10 mins
Low-fat, Super healthy
- Preheat the oven to 200C/Gas 6/fan oven 180C. In a large bowl, mix together the mustard, oil, Worcestershire sauce and garlic, then season with salt and freshly ground black pepper.
- Add the mushrooms to the mixture and toss well to coat them evenly. (You can do this ahead and let them marinate while you prepare the rest of the meal.) Place them stalk-side up in a roasting tin and sprinkle over the paprika. Bake for 8-10 minutes.
- Divide the salad leaves between four serving plates. Put two mushrooms on each plate and spoon over the juices. Serve straight away, with French or crusty bread.
Per serving
96 kcalories, protein 4g, carbohydrate 4g, fat 7 g, saturated fat 1g, fibre 2g, salt 0.56 g
Recipe from Good Food magazine, February 2002.
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'The tasty devilled mushrooms would make a great supper dish served with jacket potatoes and extra salad.'
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http://www.bbcgoodfood.com/recipes/1278/
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Ingredients
- 2 tbsp wholegrain mustard
- 2 tbsp olive oil
- 2 tbsp Worcestershire sauce
- 2 garlic cloves , crushed
- 8 large flat mushrooms
- 1 tsp paprika
- 140g bag mixed salad leaves , with ruby chard and watercress
- French stick or crusty bread, to serve
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Difficulty and servings
Serves 4
Preperation and cooking times
Prep 10 15 mins
Cook 10 mins
Low-fat, Super healthy
Ingredients
- 2 tbsp wholegrain mustard
- 2 tbsp olive oil
- 2 tbsp Worcestershire sauce
- 2 garlic cloves , crushed
- 8 large flat mushrooms
- 1 tsp paprika
- 140g bag mixed salad leaves , with ruby chard and watercress
- French stick or crusty bread, to serve
Per serving
96 kcalories, protein 4g, carbohydrate 4g, fat 7 g, saturated fat 1g, fibre 2g, salt 0.56 g
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19 November 2007
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17 February 2008
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02 July 2008
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