Deviled Mushrooms on Toasted Ciabatta
Elevate your brunch game with these irresistible Deviled Mushrooms on Toasted Ciabatta! This recipe pairs golden, sautéed button mushrooms with a creamy, tangy sauce infused with Dijon mustard, sweet smoked paprika, and a touch of Worcestershire sauce for an indulgent umami kick. Nestled atop perfectly crisped ciabatta slices, this dish bursts with rich flavor and comforting texture. Finished with fresh parsley for brightness, it's a quick yet sophisticated option, ready in just 25 minutes. Perfect for breakfast, brunch, or a cozy appetizer, this mushroom toast is guaranteed to delight your taste buds.
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Recipe Information
Ingredients
- 250 grams button mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large shallot
- 1 medium garlic clove
- 1 teaspoon sweet smoked paprika
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 3 tablespoons double cream (heavy cream)
- 2 tablespoons fresh parsley
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 loaf ciabatta bread
Instructions
Clean the button mushrooms with a damp paper towel and slice them thinly. Finely chop the shallot, mince the garlic, and roughly chop the parsley.
Cut the ciabatta loaf into thick slices (about 1 inch thick) and set it aside.
In a large skillet, heat the butter and olive oil over medium heat until melted and bubbling.
Add the chopped shallots to the skillet and sauté for 2-3 minutes until soft and translucent.
Add the garlic and cook for another 30 seconds, stirring to avoid burning.
Add the sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are soft and golden. Any liquid they release should be fully evaporated.
Sprinkle the smoked paprika over the mushrooms and stir well to coat. Then, mix in the Dijon mustard and Worcestershire sauce for a rich, tangy flavor.
Lower the heat and stir in the double cream. Simmer gently for 1-2 minutes until the sauce thickens slightly.
Season the mixture with salt and black pepper to taste. Remove from heat and stir in the fresh parsley.
Meanwhile, toast the ciabatta slices under a broiler or in a toaster oven until golden and crisp.
Spoon the deviled mushroom mixture generously over each slice of toasted ciabatta.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3633 mg | 158% | |
| Total Carbohydrate | 296.4 g | 108% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 11.9 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 103 mg | 8% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1155 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
