DEVILLED MUSHROOMS
Bring out the devil in a dinner party with these spicy mushrooms
Provided by Lesley Waters
Categories Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 96 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.56 milligram of sodium
DEVILED MUSHROOMS
Make and share this Deviled Mushrooms recipe from Food.com.
Provided by Millereg
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan, and saute the mushrooms for 2 minutes.
- Add the flour, cook for a minute and slowly add the remaining ingredients, stirring continuously until the mixture boils.
- Simmer for 2 minutes.
- Pile on top of the hot toast, and serve immediately garnished with parsley.
DEVILED MUSHROOMS ON TOASTED CIABATTA
A fabulous classic English dish which I have slightly adapted from a version I found on an English website and which I'm posting for the 2005 Zaar World Tour. It makes an ideal light lunch or supper snack.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the grill to high.
- Heat the butter in a non-stick pan with the olive oil, until the butter begins to foam, add the sliced shallots and gently saute for 2-3 minutes, or until they have softened.
- Add the halved mushrooms and saute for 3 minutes, over a moderate heat, or until they have softened and are golden.
- Add the paprika, stir well, then add the Worcestershire sauce and the mustard, stir well and cook for a further minute, before adding the sour cream.
- Lower the heat, and gently heat the cream through for 1 minute.
- Meanwhile rub the slices of bread with the garlic, cut side down and place place the slices of bread onto a baking sheet, then under a hot grill for 1-2 minutes, on each side, or until toasted and golden.
- Remove the toasted slices from the grill, place them onto a serving plate and spoon the mushroom mix over the top.
- Sprinkle with chopped parsley, and serve.
- Chef's Note: Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour. If you cannot find these, use flat field mushrooms which are always great, but may need a little more cooking.
Nutrition Facts : Calories 361.9, Fat 17.4, SaturatedFat 6.6, Cholesterol 20.5, Sodium 529.9, Carbohydrate 43.8, Fiber 3.4, Sugar 2.8, Protein 10
DEVILED MUSHROOMS
Make and share this Deviled Mushrooms recipe from Food.com.
Provided by swiz58
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Saute mushrooms in butter.
- Sprinkle with flour and stir.
- Season with salt and pepper.
- Stir in the rest of the ingredients.
- Heat until thick.
- Spread on toast.
Nutrition Facts : Calories 522.2, Fat 30.9, SaturatedFat 17.3, Cholesterol 111, Sodium 626.8, Carbohydrate 49.6, Fiber 3.4, Sugar 3.7, Protein 14.2
DEVILED HAM-STUFFED MUSHROOMS
This is a quick and easy appetizer to impress just about anyone.
Provided by Jennifer Fisher
Categories Stuffed Mushrooms
Time 25m
Yield 20
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
- Mix cream cheese, deviled ham, onion soup mix, Worcestershire, and curry powder together in a bowl until well blended.
- Stuff each mushroom with cream cheese mixture and place on the baking sheet with the stuffing facing up. Sprinkle with Parmesan cheese.
- Broil in the preheated oven until cheese is nicely melted, 3 to 5 minutes.
Nutrition Facts : Calories 69.3 calories, Carbohydrate 2.1 g, Cholesterol 16.1 mg, Fat 5.7 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 155.1 mg, Sugar 0.7 g
DEVILED CRAB STUFFED MUSHROOMS
This is the absolute best Stuffed Mushroom recipe I've ever found. I've made this many times, and there are never any left no matter how many I make. My brother in law says they're "To Die For!" I adapted this recipe from the Deviled Crab recipe from The Joy of Cooking cookbook. You can make the stuffing a day ahead to save time and keep refrigerated until ready to stuff the mushrooms, and it comes out perfectly. I hope you enjoy this one.
Provided by Katchick
Categories Crab
Time 45m
Yield 48 approx., 12 serving(s)
Number Of Ingredients 14
Steps:
- Clean mushrooms, remove stems and place in a 13 X 9" baking dish. Place in the baking dish as tightly as you can, because they will slightly shrink when cooked. I use the small to medium mushrooms.
- Drain crabmeat and flake. Set aside.
- In a non stick skillet, cook onions, bell pepper and celery in the butter until the onions are slightly golden. Add milk and cracker crumbs and cook until thickened. It is at this point that you want your mixture to be like a thick batter. Add more cracker crumbs if needed.
- Remove from heat and add the beaten eggs, salt, pepper, cayenne pepper, mustard and crabmeat. Mix well.
- Spoon the crab mixture into the mushroom caps until you've used it all.
- Bake at 400 degrees until the peaks of the crab mixture is golden brown.
- Add shredded cheese, as much as you like and bake a little longer until the cheese is melted. You can also use mozzerella, but Monterrey Jack has a bit more flavor. Best served hot or warm, but quite tasty cold too.
Nutrition Facts : Calories 196.9, Fat 9.9, SaturatedFat 5.6, Cholesterol 137.6, Sodium 539.7, Carbohydrate 3.7, Fiber 0.8, Sugar 1.5, Protein 23.3
DEVILED CLAM MUSHROOMS
Make and share this Deviled Clam Mushrooms recipe from Food.com.
Provided by SYLVIA TORRES
Categories Low Cholesterol
Time 28m
Yield 12 appetizers
Number Of Ingredients 9
Steps:
- preheat oven to 400 degrees Remove and finely chop mushroom stems, set aside.
- Brush caps with melted margarine.
- In med.
- skillet, cook Garlic in 2 tbsp.
- butter until tender.
- Stir in flour.
- Add chopped mushroom stems and remaining ingredients except mushroom caps, mix well.
- Put mixture into mushroom caps.
- Place in shallow baking pan.
- Bake about 8 minutes or until hot.
Nutrition Facts : Calories 74.2, Fat 2.6, SaturatedFat 0.5, Cholesterol 4.6, Sodium 190, Carbohydrate 8.6, Fiber 0.7, Sugar 1.1, Protein 4.2
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