Spanish cuisine · Vegetable Dishes

Stuffed Mushrooms

Large mushroom caps filled with garlic, parsley and breadcrumbs and baked crisp in the oven.

Ingredients · for 4 servings

• 500 g large mushrooms
• 100 g breadcrumbs
• 5 garlic cloves
• 1 bunch flat-leaf parsley
• 60 g Manchego (grated)
• 1 lemon
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Clean the mushrooms with a brush or cloth, gently twist out the stems and chop them finely — don't wash them or they'll soak up water.
2. Finely chop the garlic and parsley and fry with the chopped stems in 3 tbsp olive oil for 4–5 min until the liquid has evaporated.
3. Stir in the breadcrumbs and toast for another 2 min until pale golden brown, then season with salt, pepper and the juice of half a lemon.
4. Lightly salt the inside of the mushroom caps, fill generously with the breadcrumb mixture and sprinkle with the grated Manchego.
5. Arrange the caps opening-side up snugly in a baking dish, drizzle with the remaining olive oil and bake at 200°C for 18–20 min until the top is crisp and brown and the mushrooms have released their juices.
6. Bring to the table hot straight from the dish with the remaining lemon wedges and the released mushroom juices.