– Stuffed Mushrooms with Spanish Romesco Sauce –
Spanish tapas are truly one of the greatest food inventions ever! They´re easy to eat, loaded with so many flavors and the variety is endless. With that being said, today we´re making a Spanish tapas dish! yay!! Stuffed Mushrooms with Spanish Romesco Sauce. This tapas dish is truly amazing, it offers an incredible combination of flavors and textures and it´s all done in under 30 minutes. I like to serve these Stuffed Mushrooms with Spanish Romesco Sauce next to a crunchy baguette to mop up all that extra romesco sauce that is left over :). I used button mushrooms to make this recipe but you can certainly use any other type of mushrooms.
– The Easiest Romesco Sauce Recipe Ever! –
I have to admit, romesco sauce is one of my favorite sauces ever! it has so many layers of flavors and it´s made using very simple ingredients. Now, traditionally romesco sauce uses fresh tomatoes which you have to roast in the oven for at least 30 minutes. I have come up with a new recipe for this sauce that is made within minutes and still has the same flavor and texture, plus you don´t need an oven to make it. This romesco sauce goes perfect with just about anything you can imagine…..well except for desserts! lol…but seriously it goes so good with fish, chicken and even meat. Watch the video below on how to make Stuffed Mushrooms with Spanish Romesco Sauce or check out the recipe card below, which you can print. Salud!
Watch the Video Below on how to make Stuffed Mushrooms with Spanish Romesco Sauce
Stuffed Mushrooms with Spanish Romesco Sauce
FOR THE ROMESCO SAUCE:
- 1/4 cup tomato concentrate
- 4 roasted red bell peppers
- 1 clove garlic
- 6 blanched almonds
- 6 raw hazelnuts
- 1/2 tsp red wine vinegar
- 1/4 cup extra virgin Spanish olive oil
- sea salt
- black pepper
FOR THE MUSHROOMS:
- 12 button mushrooms
- extra virgin Spanish olive oil
- sea salt
- black pepper
- fresh parsley
To make the romesco sauce heat a small non-stick frying pan with a medium heat and add 6 blanched almonds and 6 raw hazelnuts and dry roast them for 4-5 minutes, then add 4 jarred roasted red bell peppers into a tall plastic cylinder (or food processor), along with a 1/4 cup of canned tomato paste, 1 clove of garlic, the roasted almonds & hazelnuts, 1/2 teaspoon red wine vinegar, a generous 1/4 cup extra virgin Spanish olive oil and season everything with sea salt and a kiss of freshly cracked black pepper
Using a handheld mixer (you can also use a food processor to make this sauce) start mixing everything together until it´s well combined, once you reach a thick and creamy texture your romesco sauce is done, make sure to taste it and adjust seasonings to your liking, transfer the sauce into a bowl and cover it with seran wrap
Remove the stem from 12 button mushrooms and using a butter knife scrape the inside of the hole to make it bigger, then clean the mushrooms with a damp paper towel, making sure to remove any excess dirt, then brush the tops of the mushrooms with extra virgin Spanish olive oil and season with sea salt and freshly cracked black pepper
Heat a large non-stick frying pan with a medium-high heat, after about 2 minutes add the mushrooms bottom side down, after 2 minutes flip the mushrooms, after another 2 minutes you will notice a puddle of liquid inside of each mushroom, this is completely normal, flip the mushrooms one more time to release all that extra liquid, after a total cooking time of 5 minutes remove the mushrooms from the pan and stuff each one with the romesco sauce and garnish with freshly chopped parsley, enjoy!
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