This Spanish Lemon Garlic Mushrooms recipe is perfect for a party where appetizers are served. It makes a great tapa if you have a Spanish theme party. Also, you can serve it as a side dish right next to your favorite meat.
I like mushrooms. A lot. They are low in carbs and calories, rich in proteins, and make a great meat substitute.
I also love garlic and use it a lot in my cooking. You can combine mushrooms with so many things and make delicious recipes.
They go well with rice, pasta, fish, meats, eggs or potatoes and they will always taste great.
In this recipe, the combination of lemon and garlic mixed with the caramelized mushrooms in a bit of olive oil is really good. I found this recipe to be delicious; therefore, I make it quite often.
If you are interested in more recipes with mushrooms, I also have a great one on my blog for Mushrooms with Chipotle, a delicious Mexican side dish you might want to look at.
HOW TO MAKE Champiñones Al Ajillo (Spanish Lemon Garlic Mushrooms Tapas):
For this easy recipe, we will need plain white mushrooms, some good olive oil, garlic, lemons, parsley, and of course, some crusty bread to dip in the awesome juices from the pan.
Clean the mushrooms, trim off the stalks close to the caps. Cut any large mushrooms in half or into quarters. Chop the garlic and set aside.
Cut the lemon in half and squeeze the juice. (I used this awesome tool for squeezing lemons, that actually works for different citrus fruits size.) Set aside.
Chop the parsley and set aside also. Heat the olive oil in a large skillet and add the garlic to cook for about 30 seconds.
Add the mushrooms and saute over high heat, stirring continuously, until mushrooms absorb the skillet’s oil. Add a pinch of salt.
Reduce the heat to low, so the juices of the mushrooms are released, for about 3-4 minutes.
Increase the heat again and saute for 4-5 minutes, until the juices almost evaporate.
Add the lemon juice and season again with salt and pepper to your taste. Stir in the parsley and cook for an additional minute.
Transfer the sauteed mushrooms to a serving dish and serve hot or warm with chunks of crusty bread to dip in the juices.
If you liked this recipe, you might be interested in joining The Bossy Kitchen community group where you are welcome to share some of your creations with the rest of the group.
Interested in more Spanish recipes?
Carne Con Tomate (Meat in Tomato Sauce)
Spanish potato salad (Ensaladilla Rusa)
Champiñones Al Ajillo (Spanish Lemon Garlic Mushrooms Tapas)
This recipe of Champiñones Al Ajillo (Spanish Lemon Garlic Mushrooms Tapas) is a great appetizer for a Spanish tapas party theme. Easy to make, this dish is delicious with some crusty bread to dip in the sauces.
Ingredients
- 1 lb/450g white mushrooms
- 5 tablespoons good quality extra virgin olive oil
- 2-3 garlic cloves finely chopped
- the juice from 1 lemon
- salt and pepper to taste
- 4 tablespoons chopped fresh parsley
- crusty bread to serve
Instructions
- Clean the mushrooms, trim off the stalks close to the caps.
- Cut any large mushrooms in half or into quarters.
- Chop the garlic and set aside.
- Cut the lemon in half and squeeze the juice. Set aside.
- Chop the parsley and set it aside.
- Heat the olive oil in a large skillet and add the garlic to cook for about 30 seconds.
- Add the mushrooms and saute over high heat, stirring continuously, until mushrooms absorb the oil from the skillet.
- Add a pinch of salt.
- Reduce the heat to low, so the mushrooms' juices are released, for about 3-4 minutes.
- Increase the heat again and saute for 4-5 minutes until the juices almost evaporate.
- Add the lemon juice and season again with salt and pepper to your taste.
- Stir in the parsley and cook for an additional minute.
- Transfer the sauteed mushrooms to a serving dish and serve hot or warm with chunks of crusty bread to dip in the juices.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 243Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 151mgCarbohydrates: 20gFiber: 4gSugar: 11gProtein: 4g