Baked Deviled Mushrooms

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Nov. 20, 2011


White bread slice 4 (1 inch thick)
Oil 4 Tablespoon (for frying)
Garlic 1 Clove (5 gm) , chopped
Button mushrooms 12 Ounce , trimmed (350 grams/3 cups)
Butter 1 Ounce (25 grams / 2 tablespoons)
Lemon 1/2 , juiced
Double cream 1/4 Pint , whipped (150 milliliter / 2/3 cup)
Tomato ketchup 1 Tablespoon
Horseradish sauce 1 Tablespoon
Worcestershire sauce 1 Tablespoon
French mustard 1 Teaspoon
Tabasco sauce 4 Drop
Grated nutmeg To Taste
Salt To Taste
Pepper To Taste
Parsley sprigs 4 (for garnish)



1. Preheat the oven to hot 220°C, 4-25°F, Gas Mark 7.


2. Cut the bread into four 10-cm/4-inch circles and cut out a 7.5-cm/3-inch diameter circle almost to the bottom and remove the centre carefully to form a case.

3. In a shallow pan fry gently with the garlic, on both sides until crisp.

4. Drain on paper towel.

5. In another pan saute the mushrooms in butter for 1 minute, remove from heat, add the lemon juice and fill into the bread cases.

6. Mix the remaining ingredients with cream, season and put on top of the mushrooms.

7. Bake for 5-10 minutes in the preheated oven.


8. Serve hot garnished with parsley sprig

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 425Calories from Fat 336

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 315 mg13.13%

Total Carbohydrates 17 g5.7%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet