Andalusian-style Stuffed Mushrooms (Champiñones Rellenos a la Andaluza)
Champiñones Rellenos a la Andaluza, or Andalusian-style Stuffed Mushrooms, are a delicious and flavorful tapas dish that originates from the Andalusian region of Spain. These mushrooms are stuffed with a savory mixture of ingredients and then baked to perfection, creating a mouthwatering appetizer or snack.
Ingredients
- 12 large mushrooms, stems removed and reserved
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1/4 cup grated Manchego cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Finely chop the mushroom stems.
- Heat the olive oil in a pan over medium heat. Add the chopped onion and garlic, and cook until softened.
- Add the chopped mushroom stems to the pan and cook for a few minutes until they release their moisture.
- Remove the pan from the heat and stir in the breadcrumbs, Manchego cheese, and chopped parsley. Season with salt and pepper.
- Stuff each mushroom cap with the filling mixture and place them on a baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
- Serve the Champiñones Rellenos a la Andaluza hot, garnished with additional parsley if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 8g
- Protein
- 5g
- Fat
- 8g
- Fiber
- 2g
Supplies
Baking sheet Knife Cutting board Frying pan
Tools
Oven Stovetop
Serving suggestions
Serve the Champiñones Rellenos a la Andaluza as part of a tapas spread alongside other Spanish dishes such as patatas bravas, croquetas, and Spanish tortilla.
Tips & tricks
For a variation, you can add finely chopped chorizo or serrano ham to the filling mixture for an extra burst of flavor.
Cost
$10