These Spanish Mushrooms are one of my favorite tapas recipes, and always the first thing to go at a party! Meaty, earthy mushrooms stuffed with a lemon and parmesan filling, these vegetarian-friendly stuffed mushrooms are easy to make and even easier to eat!
Light and Savory Spanish Mushrooms Recipe:
Tapas are the ultimate in appetizers and after a recent trip to Spain, I was hooked! From Pan Con Tomate to Shrimp in Garlic Sauce Spanish recipes are quickly becoming a "thing" here at ACT!
These Spanish mushrooms are lighter than traditional stuffed mushrooms, but still pack a ton of flavor! With only 6 ingredients (mushrooms, shallots, lemons, parsley, parmesan cheese
Did I also mention you can make them ahead of time? Woo Hoo!!
How to Make Spanish Mushrooms:
- Step #1: Remove and chop the stems. The stems should be easy to remove. Just give a gentle tug and they should pop out!
- Step #2: Cook the chopped stems and shallots. Saute the chopped stems and the shallots in olive oil until the mushrooms have released their moisture. Keep cooking until the pan is almost dry.
- Step #3: Add the remaining stuffing ingredients.
- Step #4: Fill the mushroom caps. Fill the mushroom caps with the stuffing. I like to use a small spoon. Definitely tamp down on the stuffing but don't pack it too tightly! Go ahead and mound a bit on the top! Bake them in an oiled casserole dish. This helps hold the mushrooms upright and prevent spillage of that wonderful stuffing.
- Step #5: Bake!
Tips for making Stuffed Mushrooms:
- For this recipe, you want to start with medium sized, firm mushrooms - you can use either regular white mushrooms or cremini mushrooms. Cremini mushrooms have a meatier flavor and texture and are the ones I recommend for this tapas recipe, but if you can't find them, regular white mushrooms work too!
- You can make these stuffed mushrooms up to a day ahead of time. Cover the dish with plastic wrap and refrigerate.
- Washing mushrooms: Don't wash your mushrooms ahead of time! I've found the best way to wash them is to put them into a colander and use the sprayer to rinse off any of the remaining soil. Then I just use a clean kitchen towel to blot them dry.
- For the minced shallots and mushroom stems, I just mince 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'll love them!
- Serve them as an appetizer, a side dish, or as part of a buffet menu!
Recipes for Tapas Lovers - and anyone who loves Spanish food!
If you liked this tapas recipe, I would love for you to give it a 5 star rating!
Spanish Mushrooms: Stuffed Mushrooms
- 12 mushrooms cremini or button
- 2 large shallots minced
- 1 small lemon zested and juiced - approximately 1 ½ 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
- ½ teaspoon salt
- ½ 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.
I adore Spanish tapas AND mushrooms. 🙂 I don't think I've had lemon in stuffed mushrooms before -- I love it!