Devilled mushrooms

Devilled mushrooms

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(10 ratings)

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Cooking time

Prep: 10 mins - 15 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
96
protein
4g
carbs
4g
fat
7g
saturates
1g
fibre
2g
sugar
0g
salt
0.56g

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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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.

Recipe from Good Food magazine, February 2002

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Comments

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gooneral's picture
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Had this with BBQ Ribs, Chicken wings & sweetcorn. It was fabulous, a perfect match

stbr25457's picture

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

stbr25457's picture

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.

dunkreid's picture
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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.

cat123's picture
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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.

nelle952's picture
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I did this to accompany steak and chips, and they were gorgeous!

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

vanessa3338's picture
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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.

noodlenest's picture
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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.

leaeden's picture

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

linnewton's picture
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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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