Spain on a Fork > All Recipes > Tapas > Sevilla´s BEST-KEPT Tapas Recipe | Sautéed Mushrooms with Aioli
All Recipes, Tapas / July 5, 2023

Sevilla´s BEST-KEPT Tapas Recipe | Sautéed Mushrooms with Aioli

These Sautéed Mushrooms with Aioli, known as Champiñones con Alioli Verde, are one of Spain´s most unknown tapas recipe. They´re packed with flavors, seriously easy to make and all done in just 20 minutes.

Sauteed Mushrooms with Aioli
This recipe hails from the province of Sevilla, but more specifically, from restaurant Bar Las Golondrinas in downtown Sevilla. It´s typically served as a tapas appetizer, but you can also serve it as a side dish, next to some roasted potatoes and grilled fish.

Sauteed Mushrooms with Aioli
To make the aioli, I used mayonnaise. You can easily veganize this recipe by using a plant-based mayo. To put the sauce together, I used a mortar & pestle. But you can also use a handheld blender, a food processor or even a nutribullet.

Sauteed Mushrooms with Aioli

TIPS & TRICKS to Make this Recipe: You can serve these mushrooms warm, at room temperature or even chilled. They will hold for up to 4 days in the fridge, in an air-tight container.

Sauteed Mushrooms with Aioli

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make these Sautéed Mushrooms with Aioli

Sauteed Mushrooms with Aioli

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 211 kcal
Author Albert Bevia @ Spain on a Fork


  • 4 tbsp extra virgin olive oil 60 ml
  • 15 white mushrooms
  • 2 cloves garlic
  • 1/4 cup chopped fresh parsley 15 grams
  • 1/2 cup mayonnaise 120 grams
  • 1 tsp lemon juice 5 ml
  • pinch sea salt
  • dash black pepper
  • handful chopped parsley


  1. To make the aioli, add the cloves of garlic roughly chopped into a mortar, along with 1/4 cup (15 grams) chopped parsley and a kiss of sea salt, using a pestle, pound down on the ingredients until you form a paste like texture, then add in the mayonnaise, lemon juice and 1 tbsp (15 ml) extra virgin olive oil, season with sea salt & black pepper and whisk together until you form a creamy sauce, set aside

  2. Heat a large nonstick fry pan with a medium-high heat

  3. Meanwhile, add the mushrooms into a colander and give them a quick rinse under water, just for 5 seconds, then pat each mushroom dry with paper towels and remove any excess dirt, then cut off a little bit from the stem without completely removing it

  4. Once the pan is nice and hot, add in 3 tbsp (45 ml) extra virgin olive oil and the mushrooms, mix together, then place the mushrooms in a single layer and cook for 2 minutes without mixing, after 2 minutes flip the mushrooms to cook the other side, cook for another 2 minutes, then season with sea salt & black pepper, mix together and remove from the heat

  5. Transfer the mushrooms into a serving dish, all stem side up, top off each mushroom with a dollop of the aioli, garnish with chopped parsley, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts
Sauteed Mushrooms with Aioli
Amount Per Serving
Calories 211 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 4mg1%
Sodium 238mg10%
Potassium 275mg8%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 336IU7%
Vitamin C 8mg10%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Keto Diet

    […] Sevilla´s BEST-KEPT Tapas Recipe | Sautéed Mushrooms with Aioli […]

    06 . Jul . 2023
  2. Ramya

    Cant wait to make this soon for me can i use vegan mayo i love mushrooms soooooooooooo much i never had sauteed mushrooms with aioli before perfect for my after office snacks love your recipes as always brightens up my day everyday after work

    05 . Jul . 2023
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      06 . Jul . 2023

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