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All Recipes, Tapas / May 20, 2020

4 Simple SPANISH TAPAS Using Mushrooms

In this post, I will show you how to make 4 Simple SPANISH TAPAS Using Mushrooms. All four of these appetizers are made with the simplest ingredients, they´re all so easy to make and each one is done in 30 minutes or less.


Seriously folks, it does not get better than this. Basic ingredients, effort-less to make and guaranteed to make your taste buds dance. This is what Spanish food is all about.


I used button mushrooms to make all four of these recipes, but you can use whatever mushrooms you like. I also used a Spanish Extra Virgin Olive Oil. Very important to use a Spanish olive oil here, it´s what gives these tapas that authentic Spanish touch.


TIPS & TRICKS to make these Recipes: Remember to wash and pat dry your mushrooms before you start working on them. Two of the recipes call for the oven, I used the bake and broil option. If your oven can´t do both functions at the same time. Just bake them for the same time I´m cooking mine and then add them to the broiler for 2 to 3 minutes.


Key Ingredients & Cookware I used in these Recipes:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make 4 Simple SPANISH TAPAS Using Mushrooms

4 Simple SPANISH TAPAS Using Mushrooms

Course Appetizer
Cuisine Spanish
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE SAUTEED GARLIC MUSHROOMS WITH PARSLEY

  • 3 tbsp extra virgin olive oil
  • 12 button mushrooms
  • 4 cloves garlic minced
  • 2 tbsp finely chopped fresh parsley
  • sea salt
  • black pepper

FOR THE STUFFED MUSHROOMS WITH MANCHEGO CHEESE

  • 1 tbsp extra virgin olive oil
  • 12 button mushrooms
  • 5 cloves garlic minced
  • 2 tbsp finely chopped fresh parsley
  • 2 cups shredded Manchego cheese
  • sea salt
  • black pepper

FOR THE ROASTED MUSHROOMS WITH PICADILLO SAUCE

  • 3 tbsp extra virgin olive oil
  • 12 button mushrooms
  • 1 clove garlic roughly chopped
  • handful fresh parsley
  • sea salt
  • black pepper

FOR THE SAUTEED MUSHROOMS WITH PAPRIKA & GARLIC

  • 2 tbsp extra virgin olive oil
  • 12 button mushrooms
  • 4 cloves garlic minced
  • 1/2 tsp sweet smoked Spanish paprika
  • 1 tbsp finely chopped fresh parsley
  • sea salt
  • black pepper

Instructions

SAUTEED MUSHROOMS WITH GARLIC

  1. Rinse and pat dry 12 button mushrooms, cut a little bit off the stem and slice each mushroom into 1/4 inch thick slices, add 4 cloves minced garlic into a bowl, along with 2 tbsp freshy chopped parsley and 1 tbsp extra virgin olive oil, mix together until well combined, heat a large fry pan with a medium-high heat, after 3 to 4 minutes add in 2 tbsp extra virgin olive oil and the sliced mushrooms, mix occasionally, after 3 minutes add in the garlic & parsley mixture and season everything with sea salt & black pepper, mix until well combined and cook for 15 to 20 seconds, transfer to a serving dish and serve at once

STUFFED MUSHROOMS WITH MANCHEGO CHEESE

  1. Add in 5 cloves minced garlic into a mortar, along with 2 tbsp freshly chopped parsley and a pinch of sea salt, using a pestle pound down until you form a paste, then add 1 tbsp extra virgin olive oil and mix together, shred about 2 cups of a mild Manchego cheese and add to the mortar, season with sea salt & black pepper, mix everything together until well combined, pushing down on the mixture to form a paste, rinse and pat dry 12 button mushrooms, remove the stem from each mushroom and using a butter knife, gently make the hole a little bit bigger, stuff each mushroom with the manchego mixture, add the mushrooms to a baking tray lined with parchment paper and into a preheated oven, bake + broil option 250 C - 475 F, after 8 to 9 minutes remove from the oven and transfer the stuffed mushrooms to a serving dish, serve at once

ROASTED MUSHROOMS WITH PICADILLO SAUCE

  1. Rinse and pat dry 12 button mushrooms, cut off a little bit from the stem, add the mushrooms to a baking tray lined with parchment paper, make sure they´re all in a single layer, drizzle a kiss of extra virgin olive oil over the mushrooms and season them with sea salt & black pepper, add to a preheated oven, bake + broil option 250 C - 475 F, meanwhile add 1 large clove of garlic roughly chopped into a mortar, along with a handful of fresh parsley and a pinch of sea salt, pound down on the mixture until well combined, then add in 2 tbsp extra virgin olive oil and mix together, after 10 minutes remove the mushrooms from the oven, transfer to a large bowl, pour the garlic parsley sauce over the mushrooms and gently mix together until all the mushrooms are coated with the sauce, transfer to a serving dish, serve warm or at room temperature

SAUTEED MUSHROOMS WITH PAPRIKA & GARLIC

  1. Rinse and pat dry 12 button mushrooms, remove the stem from each mushroom and cut the mushrooms into 1/4 inch thick slices, heat a large fry pan with a medium-high heat, after 3 to 4 minutes add in 2 tbsp extra virgin olive oil and the sliced mushrooms, mix occasionally, after 3 minutes add in 4 cloves minced garlic, 1/2 tsp sweet smoked Spanish paprika, 1 tbsp freshly chopped parsley and season with sea salt & black pepper, mix together and cook for 15 to 20 seconds, remove from the heat and transfer to a serving dish, serve at once

Recipe Notes

Get the Extra Virgin Spanish Olive Oil I used to make these Mushroom Tapas

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