Leonese-style Stuffed Mushrooms (Champiñones Rellenos a la Leonés)
Champiñones Rellenos a la Leonés, or Leonese-style Stuffed Mushrooms, are a classic dish from the cuisine of León, a province in northwest Spain. These savory stuffed mushrooms are a popular tapa and can also be served as a side dish or appetizer.
Ingredients
- 12 large mushrooms, stems removed and reserved
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 100g chorizo, finely chopped
- 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 skillet over medium heat. Add the onion and garlic, and cook until softened.
- Add the chopped mushroom stems and chorizo to the skillet. Cook until the chorizo is browned and the mushrooms release their liquid.
- Remove the skillet from the heat and stir in the breadcrumbs, Manchego cheese, and parsley. Season with salt and pepper.
- Stuff the mushroom caps with the chorizo mixture and place them on a baking sheet.
- Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
- 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
- Protein
- 8g
- Carbohydrates
- 5g
- Fat
- 7g
Supplies
Baking sheet Skillet
Tools
Oven
Serving suggestions
Serve the Champiñones Rellenos a la Leonés as a tapa with a glass of Spanish red wine, or as a side dish with grilled meats.
Tips & tricks
For a vegetarian version, you can substitute the chorizo with finely chopped bell peppers and smoked paprika for a similar smoky flavor.
Cost
$10