Stuffed Mushroom Recipes Spanish Style
Stuffed Mushroom Recipes. Stuffed mushrooms are very popular here in Spain and you will often find them with various fillings in tapas bars, they are easy to make, incredible tasty and perfect to be served as a tapas, starter, part of a buffet or at a BBQ. Below you will find some of our favourite recipes.
The recipes below all use button mushrooms, because of their mild flavour which brings out the taste of the stuffing, buy the biggest you can, but you can use any type of large mushroom.
Tips - When working with mushrooms be gentle as they are very fragile and can easily break.
Garlic Stuffed Mushrooms, Vegetarian
6 Extra large button mushrooms
3 tbsp Extra Virgin olive oil
3 cloves of garlic. minced
Pre-heat your oven to 200ºc
Clean and drying the mushrooms, remove the stalks, with a knife remove the excess stalk to make a bigger hole in the mushroom
Place the mushrooms in a bowl with 1 tbsp of extra virgin Spanish olive oil, a pinch of sea salt and toss together
Using a pestle and mortar, add 3 minced garlics and pound the garlic until it becomes a paste
Add a generous pinch of freshly chopped parsley to the mortar and pound with the garlic. Next add 2 tbsp of extra virgin Spanish olive oil to the mortar and a pinch of sea salt and mix everything together
Place the mushrooms onto a non stick baking tray and fill each mushroom hole with the garlic and parsley mixture.
Bake in the oven for about 15 minutes, take the mushrooms out of the oven and transfer to a plate
Garnish with some freshly chopped parsley
Spanish Stuffed Mushrooms with Tuna and Manchego Cheese
9 large button mushrooms
2 tins Spanish tuna in olive oil
1 cup grated Manchego cheese
1/4 cup freshly chopped parsley
1 tsp garlic powder
1 tsp onion powder
Sweet smoked Spanish paprika (Dulce)
Salt and pepper
handful fresh parsley
Stuffed mushroom recipes
Drain tuna in olive oil and place into a large bowl, add the grated Manchego cheese
Finely chop a handful of fresh parsley, should equal about a 1/4 cup of chopped parsley and add into the bowl with the tuna and cheese, add in 1 tsp of garlic powder & 1 tsp of onion powder and mix it all together until well combined
Remove the stem from 9 large button mushrooms, then rinse the mushrooms under cold running water and pat dry with paper towels, using a butter knife make the hole bigger to ensure you can add as much stuffing as possible
Place the mushrooms hole side up onto a baking tray lined with parchment paper, drizzle a few drops of extra virgin olive oil into each mushroom, then season with sea salt & freshly ground black pepper.
Divide the tuna and cheese stuffing into the mushrooms and dust each one with a generous pinch of sweet smoked Spanish paprika
Cook in a preheated oven, 250ºc for about 10 minutes.
Once the mushrooms are done remove from the oven and transfer to a serving dish, sprinkle with freshy chopped parsley and serve.
Spanish Stuffed Mushrooms with Chorizo and Manchego The perfect combination
6 large mushrooms
1 clove garlic, chopped
3/4 ounces smoked chorizo, minced
1 tbsp. olive oil
1 tbsp. dry red wine
3/4 ounces finely chopped Manchego cheese
Preheat oven to 250ºc
Clean mushrooms and remove stems, but reserve them.
Finely chop stems and place in a small saucepan with the chopped chorizo and chopped garlic and olive oil.
Saute until the mushroom stems are soft, then add the wine and cook until the liquid has evaporated.
Allow the mixture to cool; when cool stir in the cheese, mixing well.
Place the mushrooms on some non-stick foil on a baking sheet and top with stuffing mixture, pressing it down onto the mushrooms.
Bake for 20-25 minutes or until mushrooms are tender.
FIND LOTS MORE SPANISH RECIPES HERE We offer a terrific selection of Spanish Recipes to help bring a little bit of your holiday in Benidorm home to your dining room. Follow the link to find more favourites