Stuffed Mushrooms

Name: Stuffed Mushrooms (Champi Rellenos con Albarino)
Cuisine: Spanish
Ingredients: 8 cremini or white button mushrooms, cleaned and trimmed; 8 cremini or white button mushrooms, cleaned and trimmed; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 3 tablespoons olive oil, plus more for drizzling; 2 tablespoons finely chopped jamón serrano; 1 shallot, minced; 1 tablespoon minced garlic; ¼ cup dry white wine; ½ cup panko breadcrumbs; ¼ cup grated aged Manchego cheese; 1 tablespoon finely chopped fresh parsley; ½ teaspoon paprika

Champi Rellenos con Albarino

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Tapas Espana

By Catherine Alioto

Published 2026

About

These are a delicious two-bite tapa. When cleaning mushrooms, be sure not to immerse them in water, as they will absorb the liquid. Instead, gently wipe with a damp cloth to remove any visible dirt. These can be prepared a day in advance and popped in the oven for an easy tapa.

Ingredients

8 cremini or white button mushrooms, cleaned and trimmed
Kosher salt and freshly ground pepper
3 tablespoons

Europe
Spain
Starter

Method

Preheat the oven to 400°F.

Remove the stems from the mushroom caps and chop finely. Set aside. Using a teaspoon, gently clean out the inside of the mushroom caps. Place the caps in a baking dish lined with parchment paper, and season well with salt and pepper.

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