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Lemon-Infused Stuffed Mushrooms
Champiñones Rellenos con Limón
This easy-to-make tapa features a bold lemon flavor, making it a popular choice among diners.
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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!
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Course
Fruit
/
Vegetables
Cuisine
Spain
Diets
Vegetarian