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–+ servings

Champiñones Rellenos con Limón

Mushrooms Stuffed with Lemon
The strong lemon flavor in this easy-to-prepare tapa is very popular.
Couverts6
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Ingredients

  • 12 stuffing mushrooms rinsed and trimmed
  • 2 tablespoons olive oil plus more for brushing
  • 1 lemon
  • 1 medium sweet onion such as Vidalia, finely chopped
  • Kosher or sea salt
  • Freshly ground black pepper
  • 6 tablespoons bread crumbs
  • 2 tablespoons grated aged Manchego or Parmesan cheese
  • 2 tablespoons finely chopped fresh flat-leaf parsley

Instructions

  • Remove the stems and chop finely.
  • Brush the caps with oil.
  • Grate the lemon zest, then squeeze the juice (you will need about 3 tablespoons).
  • Reserve.
  • Preheat the oven to 400°F.
  • Heat the oil in a large skillet over medium heat.
  • Add the onion and mushroom stems and cook, stirring, until softened, about 8 minutes.
  • Season with salt and pepper.
  • Continue cooking until no liquid remains and remove from the heat.
  • Stir in the bread crumbs, lemon juice and zest, cheese, and parsley and mix well.
  • Fill each mushroom cap with the stem mixture.
  • Arrange in a baking dish and bake 15 to 20 minutes or until softened.

Notes & Wine Advice

Serve hot.
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Course; Side Dish
Cuisine; European / Spain
Diets; Vegetarian