Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

Featured Slider Styles

Display Grid Slider

Grid Slider Styles

Display Trending Posts

Display Author Bio

No

Display Instagram Footer

Deviled Mushrooms



This recipe I am showing you today is a diamond in the rough.  Truly delicious and low in fat and calories, but I confess . . .  there is no way to take a beautiful photograph of them.  I did contemplate not sharing this with you, but it is just too good not to, so here you have it "Warts an all!"  Devilled Mushrooms.


Its a recipe that I adapted from a small BBC Good Food book of mine, entitled "101 Meals for Two".  I love mushrooms, and to be honest, I had some mushrooms which needed using and I didn't want to do the same old same old with them.  It also sounded really delicious!


And not just delicious, but very simple, quick and easy to make. You can have it as a light lunch or supper, or even as an addition to a cooked breakfast.  In that case it would serve 4 people instead of 2.


Its as simple as whisking together some ingredients and tossing large flat mushrooms in them.  I found that the mixture didn't really stick that well, and so after I tossed them together, I then put the mushrooms into the baking dish and brushed them all over with the remainder.


After that you just bang them into a hot oven and bake them for  short amount of time.  Oh boy, were they ever tasty!  Spicy and quite devilish!  👹  But in a very good way!


*Devilled Mushrooms*
Serves 2
 
These are simple and delicious and make a fabulous light supper served with some crusty bread and salad on the side. 

1 TBS grainy mustard
1 TBS light olive oil
1 TBS Worcestershire sauce
1 clove garlic, peeled and minced
4 large flat mushrooms
1/2 tp sweet paprika
salt and black pepper to taste
Salad leaves and crusty bread to serve 


Preheat the oven to 200*C/400*F/ gas mark 6.  Have ready a baking dish large enough to hold the mushrooms in a single layer. 

Whisk together the mustard, olive oil, Worcestershire sauce and garlic in a bowl.  Add the mushrooms and toss them in the mixture to coat them all over.  Place into the baking dish.  Brush any remaining mustard mixture over top. Sprinkle with salt, pepper and paprika.  Roast in the preheated oven for 8 to 10 minutes, until the  juices are bubbling. 


Divide between two heated plates and spoon any pan juices over top.  Serve with some salad and crusty bread. 


Note - These also make a fine breakfast accompaniment for four people!



I found them surprisingly filling and was quite pleased that there were only 102 calories in one serving, with very little carbs, not a lot of fat, low sugar and a modicum of protein and fibre, I called these a winner (and diabetic friendly)!  Bon appetit!  

PS - I served with a rustic whole grain sour dough bread.

QuickEdit
Marie Rayner
2 Comments
Share :

2 comments:

  1. Replies
    1. That's what I did Monique! I had this and a crusty piece of bread and I was in heaven. Nicely flavoured and so filling! xo

      Delete

Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam. It will be deleted immediately.

Follow @georgialoustudios