Devilled mushrooms

Devilled mushrooms

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(17 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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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.
2nd Apr, 2010
I did this to accompany steak and chips, and they were gorgeous!
1st Oct, 2009
Did this without sauce and put less paprika. It was very tasty and quick supper with boiled potatoes.
19th Feb, 2009
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.
2nd Jul, 2008
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.
17th Feb, 2008
What a great starter, tried and tested and will be made many times over!!
19th Nov, 2007
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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