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

Printable Recipe 

 

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.

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