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.
Servings: 4 servings
Calories: 185kcal
Ingredients
- 1 pounds white mushrooms
- 5 tablespoons extra virgin olive oil
- 3 garlic cloves finely chopped
- the juice from 1 lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons chopped fresh parsley
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. Cook for about 30 seconds, making sure the garlic doesn't burn.
- Add the mushrooms and saute over high heat, stirring continuously, until mushrooms absorb the oil from the skillet.
- Add the salt and pepper.
- 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 correct the taste with salt and pepper, if necessary.
- Stir in the parsley and transfer the sauteed mushrooms to a serving dish. Serve hot or warm with chunks of crusty bread to dip in the juices.
Nutrition
Serving: 1g | Calories: 185kcal | Carbohydrates: 5g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 299mg | Potassium: 394mg | Fiber: 1g | Sugar: 2g | Vitamin A: 338IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 1mg
