Imagine biting into a perfectly golden, mouth-watering mushroom cap bursting with rich, savory flavors that transport you straight to the vibrant streets of Spain. These Stuffed Spanish Mushrooms with Tuna and Manchego Cheese are not just a recipe—they're a culinary adventure that combines classic Mediterranean ingredients into an irresistible appetizer that will have your guests begging for more. Whether you're hosting a dinner party or craving a sophisticated snack, this recipe promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 12 large mushrooms
- 1 can tuna, drained
- 1/2 cup manchego cheese, grated
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed mushrooms cook evenly and develop a nice golden color.
- Prepare the mushrooms by gently wiping them clean with a damp cloth. Remove the stems carefully, creating a hollow space in each mushroom cap for the filling. Set the caps aside and finely chop the stems.
- In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped mushroom stems. Sauté for about 3-4 minutes until the garlic is fragrant and the mushroom stems are softened.
- In a large mixing bowl, combine the sautéed garlic and mushroom stems with the drained tuna, grated manchego cheese, and breadcrumbs. Season the mixture with salt and pepper to taste, and mix well until all ingredients are evenly incorporated.
- Stuff each mushroom cap generously with the tuna and manchego mixture, pressing down slightly to ensure the filling stays in place.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper. This will help with easy cleanup and prevent sticking.
- Bake the stuffed mushrooms in the preheated oven for about 15-20 minutes, or until the tops are golden brown and the mushrooms are tender.
- Once baked, remove the mushrooms from the oven and let them cool for a few minutes. This will make them easier to handle.
- Garnish the stuffed mushrooms with freshly chopped parsley for a pop of color and added flavor.
- Serve the stuffed Spanish mushrooms warm as an appetizer or a light main dish. Enjoy your delicious creation!
Tips
- Choose fresh, firm mushrooms with intact caps to ensure they hold the filling well.
- Pat the mushrooms dry thoroughly before preparing to prevent excess moisture.
- Grate the Manchego cheese fresh for maximum flavor and better melting.
- Don't overstuff the mushrooms—leave a little room for the filling to expand while baking.
- Use parchment paper for easy cleanup and to prevent sticking.
- Let the mushrooms rest for a few minutes after baking to allow the filling to set.
- For extra crispiness, you can broil the mushrooms for 1-2 minutes at the end of cooking.
- Experiment with additional herbs like thyme or rosemary for added depth of flavor.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 15g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 25mg
