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Stuffed Mushrooms

Champiñones Rellenos (stuffed mushrooms)

Course: Appetizer, Tapas
Cuisine: Mediterranean, Spanish
Keyword: Garlic, Mushrooms, parsley
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 pieces
Print Recipe


  • 12 White or crimini mushrooms
  • 3 cloves garlic finely chopped
  • ¼ cup bread crumbs
  • 2 TBS Chopped parsley
  • 2 TBS extra virgin olive oil divided
  • kosher salt and fresh ground black pepper to taste


  • Preheat the oven to 400oF/205oC
  • Remove the stems from the mushrooms. Set aside for use in a different dish
  • Place mushrooms in a large bowl and toss with half of the olive oil and salt and pepper until everything is evenly coated.
  • Heat remaining olive oil a small skillet over medium high heat
  • When oil begins to shimmer, add chopped garlic and saute until just fragrant, about 2 minutes. Stir occasionally to prevent garlic from browning
  • Add bread crumbs and stir to combine fully with garlic. Allow to toast for a minute or two. Add kosher salt and fresh ground black pepper to taste.
  • Remove from heat and add chopped parsley. Stir to fully incorporate into breadcrumb and garlic mixture
  • Arrange mushrooms evenly on a lined baking sheet. If using foil as a liner, give a quick spray with cooking spray
  • Place about 1 teaspoon of mixture into each mushroom. After filling all mushrooms, divide remaining mixture among mushrooms, creating a small mound atop each mushroom
  • Place mushrooms in oven for about 15 minutes, until mushrooms are softened and stuffing is golden browned.
  • Remove from oven and let cool for 2 - 3 minutes, them arrange on a serving platter