Lemon-Infused Stuffed Mushrooms
Champiñones Rellenos con LimónThis easy-to-make tapa features a bold lemon flavor, making it a popular choice among diners.
Ingredients
Yields 6 Servings
- 12 stuffing mushrooms rinsed and trimmed
- 2 tablespoons of olive oil plus more for brushing
- 1 lemon
- 1 medium sweet onion such as Vidalia, finely chopped
- Kosher salt or sea salt
- Freshly ground black pepper
- 6 tablespoons of breadcrumbs
- 2 tablespoons of grated aged Manchego or Parmesan cheese
- 2 tablespoons of finely chopped fresh flat-leaf parsley
Instructions
- Begin by removing the stems from the mushrooms and finely chopping them.
- Brush the mushroom caps with olive oil.
- Grate the zest of the lemon and squeeze out the juice (you’ll need approximately 3 tablespoons).
- Set the lemon zest and juice aside.
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and mushroom stems, and cook while stirring until they soften, which should take about 8 minutes.
- Season the mixture with salt and pepper.
- Continue to cook until any liquid has evaporated, then remove the skillet from the heat.
- Stir in the breadcrumbs, lemon juice and zest, grated cheese, and chopped parsley.
- Mix the ingredients thoroughly.
- Fill each mushroom cap with the prepared stem mixture.
- Arrange the stuffed mushrooms in a baking dish and bake for 15 to 20 minutes, or until the mushrooms have softened.
Notes / Tips / Wine Advice:
Serve your Lemon-Infused Stuffed Mushrooms while they’re hot and enjoy the zesty lemon flavor!