Devilled mushrooms

Devilled mushrooms

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(13 ratings)

Prep: 10 mins - 15 mins Cook: 10 mins


Serves 4
Bring out the devil in a dinner party with these spicy mushrooms

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal96
  • fat7g
  • saturates1g
  • carbs4g
  • sugars0g
  • fibre2g
  • protein4g
  • salt0.56g
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  • 2 tbsp wholegrain mustard
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp Worcestershire sauce
  • 2 garlic cloves, crushed
  • 8 large flat mushrooms



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 140g bag mixed salad leaf, with ruby chard and watercress
  • French stick or crusty bread, to serve


  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.

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Comments, questions and tips

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29th Mar, 2016
Delicious. Served them with pork loin steaks.
1st Jan, 2016
Made half quantities of these for a main course for myself, as the only veggie in a ouse full of carnivores. They were LOVELY! Really, really tasty. I would recommend this dish to everyone - delicious! FIVE STARS!!!
4th May, 2016
Bear in mind Worcestershire Sauce is not suitable for vegetarians.
9th Jun, 2015
This is a nice recipe but please be aware that Worcestershire sauce (Lea & Perrins) is NOT vegetarian as is contains anchovies! A dash of Tabasco will give it a kick,
30th Nov, 2014
I made these to accompany cheese soufflé and salad leaves. Made a great vegetarian main course. Would also be good for a special lunch. I did cut down on the mustard though by using a couple of TEASPOONS of Dijon instead of 2 tablespoons of grain mustard.
4th May, 2014
Had this with BBQ Ribs, Chicken wings & sweetcorn. It was fabulous, a perfect match
25th Feb, 2012
Just had another idea for these.Use small mushrooms and once you have put the devil into them,batter them anf fry them.Wicked!
25th Feb, 2012
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.
22nd Jan, 2012
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.
14th Apr, 2011
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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