Name: Devilled mushrooms
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: French
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 leaf with ruby chard and watercress; French stick or crusty bread, to serve

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Devilled mushrooms

Devilled mushrooms

Lesley Waters

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Serves 4

Easy

Prep: 10 mins - 15 mins

Cook: 10 mins

A star rating of 4.4 out of 5.20 ratingsRate

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

Healthy

Vegetarian

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A star rating of 3.6 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

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 leaf

with ruby chard and watercress
French stick

or crusty bread, to serve

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Nutrition: per serving

kcal96
fat7g
saturates1g
carbs4g
sugars0g
fibre2g
protein4g
salt0.56g

low

Method

step 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.
step 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.
step 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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A star rating of 4.4 out of 5.20 ratings

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