Deviled Mushrooms Recipes

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DEVILLED MUSHROOMS



Devilled mushrooms image

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

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

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



Deviled Mushrooms image

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

1 ounce unsalted butter
6 ounces mushrooms, sliced
1 tablespoon plain flour
5 fluid ounces milk
2 teaspoons reduced-sodium Worcestershire sauce
1 teaspoon French mustard
1 tablespoon tomato puree
4 slices hot buttered toast
fresh parsley (to garnish)

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 CRAB STUFFED MUSHROOMS



Deviled Crab Stuffed Mushrooms image

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

3 (8 ounce) packages white button mushrooms
3 (12 ounce) canned crabmeat (drained and flaked, not lump crabmeat, and not imitation)
1/4 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup celery, finely chopped
2 tablespoons butter
1/4-1/2 cup saltine crumbs
3/4 cup milk
2 eggs, beaten
1/4 teaspoon salt
2 teaspoons prepared mustard
1/4 teaspoon cayenne pepper
1 dash black pepper, to taste
2 cups monterey jack cheese, shredded

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 HAM-STUFFED MUSHROOMS



Deviled Ham-Stuffed Mushrooms image

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

1 (8 ounce) package cream cheese, softened
1 (4.25 ounce) can deviled ham spread
½ (1 ounce) package dry onion soup mix
1 dash Worcestershire sauce
1 pinch curry powder
40 medium mushrooms, stems removed
¼ cup shredded Parmesan cheese, or to taste

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

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