Devilled mushrooms
Devilled mushrooms requires about 25 minutes from start to finish. This dairy free recipe serves 4 and costs $1.1 per serving. One serving contains 93 calories, 2g of protein, and 8g of fat. If you have worcestershire sauce, paprika, mushrooms, and a few other ingredients on hand, you can make it. 22 people have made this recipe and would make it again. It works well as a budget friendly side dish. It is brought to you by BBC Good Food. Overall, this recipe earns a pretty good spoonacular score of 58%. Try Devilled Mushrooms, Devilled Chicken, and Devilled Turkey for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
French stick or crusty bread, to serve
2 garlic cloves, crushed
8 large flat mushrooms
2 tbsp olive oil
1 tsp paprika
140g bag mixed salad leaves, with ruby chard and watercress
2 tbsp wholegrain mustard
2 tbsp Worcestershire sauce
Equipment:
bowl
oven
Cooking instruction summary:
Preheat the oven to 200C/Gas 6/fanoven 180C. In a large bowl, mix togetherthe mustard, oil, Worcestershire sauceand garlic, then season with salt andfreshly ground black pepper.Add the mushrooms to the mixture andtoss well to coat them evenly. (You cando this ahead and let them marinatewhile you prepare the rest of the meal.)Place them stalk-side up in a roasting tinand sprinkle over the paprika. Bake for8-10 minutes.Divide the salad leaves between fourserving plates. Put two mushroomson each plate and spoon over thejuices. Serve straight away, withFrench or crusty bread.
Step by step:
1. Preheat the oven to 200C/Gas 6/fanoven 180C. In a large bowl, mix togetherthe mustard, oil, Worcestershire sauceand garlic, then season with salt andfreshly ground black pepper.
2. Add the mushrooms to the mixture andtoss well to coat them evenly. (You cando this ahead and let them marinatewhile you prepare the rest of the meal.)
3. Place them stalk-side up in a roasting tinand sprinkle over the paprika.
4. Bake for8-10 minutes.Divide the salad leaves between fourserving plates. Put two mushroomson each plate and spoon over thejuices.
5. Serve straight away, with
6. French or crusty bread.
Nutrition Information:
covered percent of daily need
