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.

Leonese-style Stuffed Mushrooms (Champiñones Rellenos a la Leonés)

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

  1. Preheat the oven to 375°F (190°C).
  2. Finely chop the mushroom stems.
  3. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, and cook until softened.
  4. Add the chopped mushroom stems and chorizo to the skillet. Cook until the chorizo is browned and the mushrooms release their liquid.
  5. Remove the skillet from the heat and stir in the breadcrumbs, Manchego cheese, and parsley. Season with salt and pepper.
  6. Stuff the mushroom caps with the chorizo mixture and place them on a baking sheet.
  7. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
  8. 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