These Stuffed Spanish Mushrooms with Tuna & Manchego Cheese make for the perfect fall tapas dish. They´re warm & hearty, have an incredible flavor and done in 30 minutes. Plus let´s face it, when fall comes around we love turning on the oven. It brings warmth to the house and an array of aromas that fill the kitchen with excitment.
For this recipe I used extra-large button mushrooms. You want to use the largest mushrooms you can find, that way you can stuff them with as much stuffing as possible. You can use a different type of large mushroom if you prefer. However, button mushrooms are very mild in flavor, which makes the stuffing really shine through.
What really takes these stuffed mushrooms to the next-level is the sweet smoked Spanish paprika. It gives the stuffed mushrooms a sweet & smoky flavor and brings everything togther. The one I used in this recipe is from La Dalia, provided to me by LaTienda.com to try out here on Spain on a Fork. Truly folks, once of the BEST sweet smoked Spanish paprikas you will ever taste.
TIPS & TRICKS to make this recipe: When draining the oil from the tuna, add a sieve into a bowl and the tuna into the sieve. When shredding the cheese, add the shredder into a bowl and then shred the cheese. This makes for any easy clean up. For the last tip, when you´re working with mushrooms be gentle with them. They are very fragile and can easily break.
Watch the Video Below on how to make these Stuffed Spanish Mushrooms with Tuna & Manchego Cheese
Stuffed Spanish Mushrooms with Tuna & Manchego Cheese
- 9 large button mushrooms
- 2 tins spanish tuna in olive oil
- 1 cup shredded Manchego cheese
- 1/4 cup freshly chopped parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- pinch sea salt
- pinch black pepper
- pinch sweet smoked Spanish paprika
- handful fresh parsley
To make the stuffing drain 2 tins of tuna in olive oil and add the drained tuna into a large bowl, finely shred a generous cup of mild Manchego cheese and add to the bowl with the tuna, finely chop a handful of fresh parsley, should equal about a 1/4 cup of chopped parsley and add into the bowl with the tuna and cheese, add in 1 tsp of garlic powder & 1 tsp of onion powder and mix it all together until well combined
Remove the stem from 9 large button mushrooms, then rinse the mushrooms under cold running water and pat dry with paper towels, using a butter knife make the hole bigger to ensure you can add as much stuffing as possible
Add the mushrooms hole side up to a baking tray lined with parchment paper, drizzle a kiss of extra virgin olive oil into each mushroom, then season with sea salt & freshly cracked black pepper, evenly divide the tuna and cheese stuffing into the mushrooms and dust each one off with a generous portion of sweet smoked Spanish paprika
Add the stuffed mushrooms into a preheated oven, bake + broil option 250 C - 475 F between 9 to 11 minutes
Once the mushrroms are done remove from the oven and transfer to a serving dish, sprinke with freshy chopped parsley and serve at once, enjoy!
Get the Sweet Smoked Spanish Paprika I used from LaTienda.com
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