Mad About Mushrooms: Mushrooms Al Ajillo

4 months ago

Easy to prepare Spanish dish perfect for serving tapas style


Mushrooms Al Ajillo

Makes 2-3 servings

6 pcs Fresh mushrooms (portobello or big shiitake)

1/2 cup Extra virgin olive oil

1/4 cup Minced garlic

1/4 cup Minced parsley

1 Tbsp Grated parmesan cheese


  1. Preheat oven to 150 C (300F). Remove the stems from the mushrooms. Chop up the stems and sauté in 2 tablespoons olive oil.
  2. Transfer cooked stems to a bowl then add minced garlic, parsley, and parmesan cheese. Season with salt and a little more olive oil.
  3. Lay mushroom caps on a baking tray, bottom side up. Season mushrooms with salt and stuff garlic-parsley mixture into the caps with a teaspoon. Drizzle with more olive oil.
  4. Bake in the oven for about 10 minutes. Serve hot.
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