Devilled mushrooms on toast
I’ve played around with this British classic adding a couple of components to jazz it up. Mushrooms are full of protein, fibre and plenty of vitamins and are often seen as the ‘Meat’ of a vegetarian diet. This bit of mix & match makes a great breakfast and will set you up nicely for the day. I just used a slice of white bread as a base, toasted and buttered with the Mushrooms piled on top – tastes excellent.
Servings: person
Ingredients
- 100 grams Mushrooms thinly sliced (£0.25)
- 25 grams Butter (£0.09)
- 13 ml Worcester sauce tablespoon (£0.13)
- 13 grams Cream cheese
- 5 ml English Mustard teaspoon (£0.05)
- 10 grams Fresh parsley 2 teaspoons, finely chopped (£0.20)
- 1 whole Onion peeled & sliced (£0.13)
- 2 cloves garlic peeled & diced (£0.06)
- Salt & Pepper
- 1 slices White bread sliced (£0.06)
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Prep Time: 5 minutes
Cook Time: 20 minutes
- In a flat pan melt the butter on a medium heat before adding the onion and garlic. Fry for a few minutes before tossing in the mushrooms.
- Cook everything down for 10/15 minutes befor adding the cream cheese, mustard, Worcester sauce and parsley. Bring everything together, season with salt & pepper, then serve on hot buttered toast.
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