Devilled mushrooms

Devilled mushrooms

Bring out the devil in a dinner party with these spicy mushrooms

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 - 15 mins

Cook time

Cook 10 mins

Low-fat, Super healthy

Method

  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 4.0g, carbohydrate 4.0g, fat 7.0 g, saturated fat 1.0g, fibre 2.0g, salt 0.56 g

Recipe from Good Food magazine, February 2002.

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Latest comments and suggestions

  • Binder photo Lin

    19 November 2007

    Lin rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo Jo

    02 July 2008

    Jo rated and commented on this recipe

    5 stars

    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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  • 19 February 2009

    mama fish rated and commented on this recipe

    2 stars

    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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  • 01 October 2009

    tanya rated and commented on this recipe

    5 stars

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

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  • 02 April 2010

    Nelle rated and commented on this recipe

    4 stars

    I did this to accompany steak and chips, and they were gorgeous!

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  • 28 January 2011

    lise rated this recipe

    5 stars

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  • Binder photo Cat

    14 April 2011

    Cat rated and commented on this recipe

    4 stars

    I used 'normal' white mushrooms and served these as a side dish with pork sausages. I think the flavour may be a bit strong just served with salad as in the recipe, but it made a delicious side dish as I used it.

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  • 22 January 2012

    Everready rated and commented on this recipe

    3 stars

    The mustard really dominates in this dish although the textures were gorgeous. I used peppery leaves which didn't help. A simple starter nonetheless. Next time I intend to halve the mustard and use a smooth pate to try to deepen the flavours. Using more juicy, crispy salad leaves would also add contrast.

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  • 25 February 2012

    Steve Taylor commented on this recipe

    Like the idea of them as an accompaniment(not sure on the spelling) to steak but I don't like worchestershire sauce so I will try with Soy sauce and perhaps add some cayenne pepper too.

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  • 25 February 2012

    Steve Taylor commented on this recipe

    Just had another idea for these.Use small mushrooms and once you have put the devil into them,batter them anf fry them.Wicked!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 - 15 mins

Cook time

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
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Per serving

96 kcalories, protein 4.0g, carbohydrate 4.0g, fat 7.0 g, saturated fat 1.0g, fibre 2.0g, salt 0.56 g

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