Cantabrian Style Stuffed Mushrooms (Champiñones Rellenos a la Cántabra)
Champiñones Rellenos a la Cántabra, or Cantabrian Style Stuffed Mushrooms, are a delicious and savory dish hailing from the Cantabrian region of Spain. This recipe features flavorful mushrooms stuffed with a delectable mixture of ingredients, making it a perfect appetizer or side dish for any occasion.
Ingredients
- 12 large mushrooms, stems removed and reserved
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan 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.
- In a skillet, heat the olive oil over medium heat. Add the chopped mushroom stems, onion, and garlic. Cook until the vegetables are softened, about 5 minutes.
- Remove the skillet from the heat and stir in the breadcrumbs, Parmesan cheese, and parsley. Season with salt and pepper.
- Stuff each mushroom cap with the breadcrumb mixture and place them on a baking sheet.
- Bake the stuffed mushrooms for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 8g
- Protein
- 6g
- Fat
- 8g
Supplies
Baking sheet Skillet
Tools
Oven
Serving suggestions
These Champiñones Rellenos a la Cántabra are best served as a starter for a Spanish-themed dinner or as an appetizer for a gathering of friends and family.
Tips & tricks
For a twist, try adding a sprinkle of Spanish paprika or a dash of hot sauce to the breadcrumb mixture for an extra kick of flavor.
Cost
$8