Last updated on January 15th, 2019 at 12:57 pm
Don’t’ be surprised if these Spanish Mushrooms are the first thing devoured at your next soiree! flavored with shallots, fresh herbs, lemon and parmesan these vegetarian-friendly stuffed mushrooms are not only easy to make but easy to eat! With my tips on how to store and clean mushrooms and step-by-step photos on how to make these Spanish Mushrooms, you’ll be making these Spanish Mushrooms over and over again!
Tapas are the ultimate in appetizers and after a recent trip to Spain, I was hooked! From Shrimp in Garlic Sauce to Ras al Hanout skewers, I’ve been experimenting with lots of tapas recipes. These Spanish mushrooms are one of my new favorites! Lighter than a traditional stuffed mushroom, these stuffed mushrooms still pack a ton of flavor – and with only 5 ingredients they come together in minutes. Did I also mention you can make them ahead of time? Woo Hoo!!
But… before moving on, let’s talk about mushrooms!
How To Store Mushrooms:
- If possible, buy loose mushrooms. Look for mushrooms that plump without any wrinkling or discolored patches. For button and cremini mushrooms, the gills shouldn’t be exposed and there shouldn’t be a gap between the stem and the side of the mushroom cap.
- If you buy packaged mushrooms, the best way to store them is in the packaging container. If you won’t be using all the mushrooms right away, make the smallest opening possible and remove the mushrooms you need and then wrap the container loosely in plastic wrap. For loose mushrooms, the best way to store them is in a Ziploc bag that is not fully sealed. This allows the mushrooms to breathe while also protecting them from dehydration.
- Depending on how fresh the mushrooms are, they should last 3 – 5 days if properly stored in the refrigerator.
How to Wash Mushrooms:
Wash them or brush them?
- You can wash fresh mushrooms – just make sure you wash the mushrooms before cutting them and only wash them right before cooking them. Place them in a colander and spray with water and then use a paper towel to blot them dry. You can also use a salad spinner and use a paper towel to blot any remaining moisture.
- If you are going to be using raw mushrooms, it’s better to brush them before slicing. Washing them can discolor the outside – which you don’t want for raw mushrooms! You can buy a fancy mushroom brush but a child’s soft toothbrush also works!
Tips for making Spanish Mushrooms:
- You can make these stuffed mushrooms up to a day ahead of time. Cover the dish with plastic wrap and refrigerate.
- Look for mushrooms that are medium sized if possible – the fresher, the better!
- For the minced shallots and mushroom stems, I just minced them with a knife. But if you are making a large quantity, a mini food processor works great.
- These stuffed mushrooms would also be delicious with pancetta or even sausage. But try them as is – you’l love them!
How to Make Spanish Mushrooms or Stuffed Mushrooms:
Step #1: After cleaning the mushrooms, gently remove the stems and set aside.
Step #2: Finely chop the stems and shallots. Add some good olive oil to a saute pan and saute the minced stems and shallots until they mushrooms are golden brown and the moisture has evaporated.
Step #3: Let the mixture cool and then add the breadcrumbs, parsley, lemon juice, zest and parmesan. Stir to combine, then taste and adjust the seasonings.
Step #4: Brush the caps with olive oil and gently fill the mushroom caps. Place in a lightly oiled baking dish and bake!
Step #5: Place of a serving tray (and try not to eat them all!) and serve!
Spanish Mushrooms Recipe:
Spanish Mushrooms: Stuffed Mushrooms
- 12 mushrooms cremini or button
- 2 large shallots minced
- 1 small lemon zested and juiced - approximately 1 1/2 Tablespoons of juice
- 2 Tablespoons olive oil plus more for brushing the baking dish
- 6 Tablespoons fresh breadcrumbs
- 2 Tablespoons Italian parsley minced
- 3 Tablespoons parmesan cheese grated
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Gently wash and blot dry mushrooms. Remove the stems finely mince. Preheat the oven to 400 degrees.
- Heat 1 Tablespoon olive oil in a medium-sized skillet over medium-high heat.Add the shallots, mushrooms, salt, and pepper and cook for 5 - 7 minutes until the mushrooms are golden brown and all the liquid has evaporated.
- Pull the pan off the heat and let cool for 5 or 10 minutes (so the heat doesn't melt the cheese!) or remove the shallots and mushrooms to a medium-sized bowl. Brush the mushroom caps with the remaining olive oil
- Add the breadcrumbs, zest, parsley, and parmesan to the mushrooms and shallots and drizzle the lemon juice over. Stir to combine. Taste and adjust seasonings.
- Fill each cap with some of the stuffing mixture, gently mounding it. Place each cap in a baking dish brushed with olive oil. Bake for 15 - 20 minutes until the caps are brown and the filling is golden brown. Serve.