Best Mushroom Toast Tapas Recipes

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4 SIMPLE SPANISH TAPAS USING MUSHROOMS



4 Simple SPANISH TAPAS Using Mushrooms image

Provided by Albert Bevia @ Spain on a Fork

Categories     Appetizer

Number Of Ingredients 26

3 tbsp extra virgin olive oil
12 button mushrooms
4 cloves garlic minced
2 tbsp finely chopped fresh parsley
sea salt
black pepper
1 tbsp extra virgin olive oil
12 button mushrooms
5 cloves garlic minced
2 tbsp finely chopped fresh parsley
2 cups shredded Manchego cheese
sea salt
black pepper
3 tbsp extra virgin olive oil
12 button mushrooms
1 clove garlic roughly chopped
handful fresh parsley
sea salt
black pepper
2 tbsp extra virgin olive oil
12 button mushrooms
4 cloves garlic minced
1/2 tsp sweet smoked Spanish paprika
1 tbsp finely chopped fresh parsley
sea salt
black pepper

Steps:

  • Rinse and pat dry 12 button mushrooms, cut a little bit off the stem and slice each mushroom into 1/4 inch thick slices, add 4 cloves minced garlic into a bowl, along with 2 tbsp freshy chopped parsley and 1 tbsp extra virgin olive oil, mix together until well combined, heat a large fry pan with a medium-high heat, after 3 to 4 minutes add in 2 tbsp extra virgin olive oil and the sliced mushrooms, mix occasionally, after 3 minutes add in the garlic & parsley mixture and season everything with sea salt & black pepper, mix until well combined and cook for 15 to 20 seconds, transfer to a serving dish and serve at once
  • Add in 5 cloves minced garlic into a mortar, along with 2 tbsp freshly chopped parsley and a pinch of sea salt, using a pestle pound down until you form a paste, then add 1 tbsp extra virgin olive oil and mix together, shred about 2 cups of a mild Manchego cheese and add to the mortar, season with sea salt & black pepper, mix everything together until well combined, pushing down on the mixture to form a paste, rinse and pat dry 12 button mushrooms, remove the stem from each mushroom and using a butter knife, gently make the hole a little bit bigger, stuff each mushroom with the manchego mixture, add the mushrooms to a baking tray lined with parchment paper and into a preheated oven, bake + broil option 250 C - 475 F, after 8 to 9 minutes remove from the oven and transfer the stuffed mushrooms to a serving dish, serve at once
  • Rinse and pat dry 12 button mushrooms, cut off a little bit from the stem, add the mushrooms to a baking tray lined with parchment paper, make sure they´re all in a single layer, drizzle a kiss of extra virgin olive oil over the mushrooms and season them with sea salt & black pepper, add to a preheated oven, bake + broil option 250 C - 475 F, meanwhile add 1 large clove of garlic roughly chopped into a mortar, along with a handful of fresh parsley and a pinch of sea salt, pound down on the mixture until well combined, then add in 2 tbsp extra virgin olive oil and mix together, after 10 minutes remove the mushrooms from the oven, transfer to a large bowl, pour the garlic parsley sauce over the mushrooms and gently mix together until all the mushrooms are coated with the sauce, transfer to a serving dish, serve warm or at room temperature
  • Rinse and pat dry 12 button mushrooms, remove the stem from each mushroom and cut the mushrooms into 1/4 inch thick slices, heat a large fry pan with a medium-high heat, after 3 to 4 minutes add in 2 tbsp extra virgin olive oil and the sliced mushrooms, mix occasionally, after 3 minutes add in 4 cloves minced garlic, 1/2 tsp sweet smoked Spanish paprika, 1 tbsp freshly chopped parsley and season with sea salt & black pepper, mix together and cook for 15 to 20 seconds, remove from the heat and transfer to a serving dish, serve at once

MUSHROOMS AND ALIOLI TAPAS



Mushrooms and Alioli Tapas image

Posted for ZWT 5. I have not tried this recipe yet, but I know I love mushrooms and garlic! Zaar would not let me use Alioli as an ingredient, it has a consistency of mayonaise, is heavily garlic flavored, but does not contain eggs. There is at least one recipe on Zaar for Alioli.

Provided by TheGrumpyChef

Categories     Spreads

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 6

4 -5 ounces mushrooms, stems removed and sliced thin
1 tablespoon extra virgin olive oil
1 pinch sea salt
1 teaspoon sherry wine
garlic mayonnaise (alioli)
French bread, sliced into rounds

Steps:

  • Heat olive oil in pan. When the oil is hot, add the mushrooms, salt and sharry. Cover, and lower heat. Cook until liquid is released from mushrooms, about 10 minutes. Drain and set aside.
  • Toast bread slightly, just to dry it out a bit.
  • Spread toast with alioli and top with mushrooms.
  • Broil for about 30 seconds or until alioli starts to bubble.
  • Serve warm.

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