Devilled mushrooms

Recipe uploaded by

Lesley Waters

4 ratings

Recipe by Lesley Waters

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1. 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.
2. 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.
3. 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

'The tasty devilled mushrooms would make a great supper dish served with jacket potatoes and extra salad.'

Latest comments and suggestions

• Lin

  19 November 2007

  Lin rated and commented on this recipe

  

  Did this as a quick and easy starter when friends came for supper and it was very popular. Added a pinch of cayenne pepper for extra bite! Tangy and delicious.

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• Lea

  17 February 2008

  Lea commented on this recipe

  What a great starter, tried and tested and will be made many times over!!

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• Jo

  02 July 2008

  Jo rated and commented on this recipe

  

  I made this into a healthy dinner with peas, cabbage and new potatoes and it was delicious! Will definately be making it again - very quick and very good results.

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• mama fish

  19 February 2009

  mama fish rated and commented on this recipe

  

  Even though I was pretty sure I followed the recipie & quantities accuratly I found this dish far too strong & overpowering. Personally wouldn't try it again.

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• tanya

  01 October 2009

  tanya rated and commented on this recipe

  

  Did this without sauce and put less paprika. It was very tasty and quick supper with boiled potatoes.

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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

Preparation 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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