Deviled Mushrooms Recipes

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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.

MUSHROOM DEVILED EGGS



Mushroom Deviled Eggs image

Our Russian family has been making these for years. It is always a dish at our dinner parties and holiday dinners. I could eat these forever!!! Great for people that love mushrooms, mayo, and eggs. Leftover mixtures can be mixed into rice or even eaten with bread, soup, etc.

Provided by Miss Nina

Categories     Onions

Time 42m

Yield 1/2 egg, 12 serving(s)

Number Of Ingredients 7

6 large eggs
2 cups portabella mushrooms
1 medium onion (any kind)
1 1/2 tablespoons mayonnaise
1 -2 sprig fresh cilantro (optional)
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Boil the eggs in salt for about 12 minutes and set aside when finished.
  • Meanwhile, start to cut up the mushrooms into small pieces. (about the size of mini m&m's), but don't make them too small because when you cook them on the skillet they will get smaller.
  • Heat up a 10 inch skillet on med-high heat with some vegetable or olive oil, & throw the cut up mushrooms on there.
  • While that's starting to cook, mince the onion and throw it in with the mushrooms after about 7 minutes. (the mushrooms cook longer and you don't want to burn the onion).
  • Sprinkle that mixture with the salt and pepper. Stir around.
  • Cook for about 13 minutes or when the look and the smell of the mixture tells you that the food is cooked thoroughly. Some describe the mushrooms done when they "pop" off of the skillet.
  • While that is cooking, take the shells off of the eggs, slice them in half, and take the yolks out carefully. (keep half of the yolks).
  • When the mushroom/onion mixture is done, place it from the skillet into a separate bowl and mix in 1 tbsp of mayo (or more if you want) and half of the yolks.
  • Stuff each half of each egg with the mixture.
  • Place a little more mayo on top of each half of each egg and top with cilantro for garnish.

Nutrition Facts : Calories 51.9, Fat 3.1, SaturatedFat 0.9, Cholesterol 106.2, Sodium 243.1, Carbohydrate 2.4, Fiber 0.4, Sugar 1, Protein 3.6

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

STUFFED DEVIL MUSHROOMS



Stuffed Devil Mushrooms image

Deviled ham comes in a can and you can find it by the tuna and spam. These I have served at Halloween parties and they go real quick!

Provided by Deborah Mackrodt

Categories     Vegetable Appetizers

Number Of Ingredients 7

1 lb medium size mushrooms
3 oz cream cheese softened
1 c deviled ham
1 1/4 c soft bread crumbs
1 tsp onion powder
1/4 tsp black pepper
3 Tbsp of butter divided

Steps:

  • 1. Rinse and pat dry the mushrooms. Remove the stems and chop them up to make 1/2 cup.
  • 2. In a medium bowl combine cream cheese, deviled ham,1/2 cup of the bread crumbs, 1/2 cup of the stems, onion powder and black pepper.
  • 3. In a sauce pan or microwave melt 3 tablespoons of the butter.Lay out the mushrooms on a paper towel and brush them with the melted butter.
  • 4. Mound the stuffing into each cap. Place in a baking dish and flatten the stuffing a little.
  • 5. Mix the remaining bread crumbs with the remaining butter to form crumbs and top each mushroom with a sprinkle.
  • 6. Bake in a preheated oven at 350 for 15 mins.

DEVILED CRAB STUFFED MUSHROOMS RECIPE



Deviled Crab Stuffed Mushrooms Recipe image

Provided by á-174942

Number Of Ingredients 10

1 pound backfin crabmeat
1 medium onion minced
3 tablespoons butter or margarine
1 can cheddar cheese soup
1 teaspoon dry mustard
1 tablespoon parsley flakes
12 teaspoons nutmeg
1 egg beaten
30 medium mushroom caps
Bread crumbs

Steps:

  • Break up crabmeat into chunks and set aside. Cook onion in butter or margarine until tender. Remove from heat and stir in cheddar cheese soup, dry mustard, parsley flakes and nutmeg. Blend thoroughly and add beaten egg. Heat over low heat, stirring constantly until it starts to boil. Remove from heat and stir in crabmeat. Remove stems from mushrooms, rinse and pat mushrooms caps dry. Stuff the caps and arrange in baking dish and sprinkle with bread crumbs. Bake in heated oven at 400 degrees for about 30 minutes. Use large mushrooms caps for main course, medium caps for hors d'oeuvres. This recipe yields ?? servings.

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Top Asked Questions

What's the best way to cook deviled mushrooms?
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.
How to make a vegan deviled egg recipe?
1 Take the white mushroom caps and put them in leftover pickle juice. Be sure you've removed the stems. 2 Put in a little black salt. Shake it up and leave it in your refrigerator to soak overnight. 3 When you're ready to make your vegan deviled eggs, put the chickpeas in a blender. 4 Blend with a spoonful of vegan mayo. More items...
How to make mushroom toast with parsley and butter?
PER SERVING % DAILY VALUE 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.
What's the best way to cook mushrooms for dinner?
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.)

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