Recipe for Devilled Mushrooms on Toast
Look no further for a tasty lunch or supper dish. This also makes a good breakfast recipe for the weekend when you might be looking for something a bit different to your weekly fare. The unusual addition of the hazelnuts adds some welcome crunch and also a bit of protein. If you don’t like hazelnuts simply leave them out, it will be just as tasty. This recipe is ideal for vegetarians. Use which bread you like for toasting but unsliced white bread is better toasted and the juices soak in to make the toast really yummy.
Preparation time: 10 minutes
Cooking Time : less than 10 minutes
Serves: 2 people
Energy: less than 150 calories
2 teaspoons low-fat spread
100g button mushrooms
1 tablespoon roughly chopped hazelnuts
1 tablespoon water
2 tablespoons snipped chives
2 teaspoons tomato ketchup
2 teaspoons Worcestershire sauce
Few drops of Tabasco sauce
Unsliced white bread
Prepare the ingredients as necessary:
- Half and quarter the mushrooms (depending on size)
- Skin tomatoes if preferred, de-seed then chop into small pieces
- Roughly chop the hazelnuts
- Snip the chives
- Slice two thick pieces of bread
Melt the low fat spread in the frying pan.
Add the mushrooms to the pan with the tablespoon of water.
Cook for 2 minutes, stirring all the time.
Add half the chives and all the other remaining ingredients.
Simmer for 5 minutes, stirring occasionally to make sure the mushrooms are fully coated in the sauce.
Meanwhile, toast the bread.
When the mushrooms are cooked, if the sauce is too runny, boil the mixture rapidly for about 1 minute for it to reduce and thicken.
Spoon the hot mushrooms onto the warm toast.
Sprinkle over the remaining chives and serve immediately.