Cheesy Garlic Mushrooms that MELT In Your Mouth | Easy 20 Minute Recipe
These Cheesy Garlic Mushrooms are packed with flavors, super easy to make and all done in just 20 minutes. Serve them as a tapas appetizer, as a side dish or pour them over your favorite protein. Either way, the flavors of these mushrooms will blow you away.
What makes these mushrooms so good is the technique on how you cook them. First you sauté them until they´re tender, which will release all their water content (mushrooms are 92% water!). Then you raise the heat to a medium-high heat and go for a couple minutes. This will make the water get reabsorbed by the mushrooms, giving them a melt-in-your-mouth texture.
I used large button mushrooms to make this recipe, but you can also use the regular kind or even portobello mushrooms. Whichever way you go, make sure to cut the mushrooms into thick slices that are 1/4 inch (.625 cm) thick. This ensures the mushrooms keep their meaty texture.
TIPS & TRICKS to Make this Recipe: I used a mild Manchego cheese that easily melts. However, you can use any cheese you like. Just make sure it´s a cheese that easily melts. Such as havarti or mozzarella. If you see your cheese is not melting, add the pan into the broiler for a couple of minutes.
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Watch the Video Below on How to Make these Cheesy Garlic Mushrooms
Cheesy Garlic Mushrooms that MELT In Your Mouth
- 3 tbsp extra virgin olive oil 45 ml
- 9 large button mushrooms 1.25 lbs / .5 kg
- 6 cloves garlic
- 1/2 tsp dried thyme .5 grams
- 1 cup finely grated Manchego cheese 120 grams
- handful fresh parsley
- pinch sea salt
- dash black pepper
Heat a large nonstick fry pan with a medium heat
Meanwhile, thinly slice the cloves garlic, finely chop the handful of fresh parsley, finely grate 1 cup of Manchego cheese, add the mushrooms into a strainer, give them a quick rinse under cold water, then pat them completely dry and slice them into 1/4 inch (.625 cm) thick slices
Add 3 tbsp extra virgin olive oil into the hot pan, immediately add in the sliced garlic, mix continuously, after 1 minute and the garlic is lightly sauteed, remove from the pan and set aside
Add the sliced mushrooms into the same pan, mix together so all the mushrooms are coated in the olive oil, then place them in a flat layer, mix every 60 to 90 seconds
After 5 minutes and the mushrooms are tender, raise the heat to a medium-high heat and go for 2 minutes without mixing, this will ensure all the liquid in the pan that has been released from the mushrooms gets reabsorbed by the mushrooms
Once there is virtually no liquid left in the pan, about 2 minutes, turn off the heat, add in the sauteed garlic, 1/2 tsp dried thyme and season with sea salt & black pepper, quickly mix together, then add in the grated cheese, place a lid on the pan and let it sit for 3 to 4 minutes or until the cheese is melted
Once the cheese is fully melted, remove the pan from the stove top, sprinkle with finely chopped parsley and serve at once, enjoy!
Get the Extra Virgin Olive Oil I used to make this Recipe
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