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Today David shares one of the best tapas in Madrid. His recipe for chorizo-stuffed mushrooms is (almost) as good as being in a Madrid tapas bar!
My favorite tapa in Madrid, without a doubt, is a mushroom.
Not just any fungus, yes. The mushrooms I'm talking about are served in the Mesón del Champiñon, where madrileñoscrowd the bar to order as many as possible. Locals attack these mushrooms enthusiastically stabbing them with a pair of well-targeted toothpicks and lifting them to the face like a crane carrying precious cargo.
The incredible mushrooms waiting to be baked at the Mesón del Champiñon in Madrid.
The secret of this mushroom madness is its filling. Garlic mushrooms with chorizoThey are not just simple mushrooms, they come with filling. Fill the mushroom cup with garlic bread crumbs and chorizo, bake in the oven and you will have a delicious onetop.
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I love mushrooms The Mesón del Champiñon So much so that I had to learn how to make them at home. The restaurant's recipe is a family secret, but I think mine isalmost so good! The secret is to get the fat out of the chorizo. That way, it will infuse its flavor into onions and breadcrumbs for a flavor explosion.
Also as an ungodly number of these squishy bad boys in one sitting. That means I make sure to add some extra vegetables to the mix to increase nutrition!
Chorizo stuffed mushroom recipe
Garlic Mushrooms With Chorizo (Garlic Mushrooms With Chorizo) Preparation time 10 minutes Cook time 35 minutes Total time 45 minutes These mushrooms stuffed with chorizo are the perfect canope or light snack, bringing the flavor of a Madrid tapas bar on your plate! Recipe type: Appetizer Cuisine: Spanish Servings: 4-6 servings Ingredients
- 1 pound of semi-cured Spanish chorizo
- 2 pounds mushrooms
- 1 tablespoon of olive oil
- 1 medium yellow onion, finely chopped
- ½ red bell pepper, finely diced
- 3 garlic cloves, finely chopped
- ½ cup breadcrumbs
- 1 cup fresh parsley
- Preheat oven to 350 ° F (180 ° C).
- Remove the stems from the mushrooms. Finely cut half of the stems and discard the remaining stems or save for later use. Brush the top of the mushrooms with olive oil and place them on a lined baking sheet.
- Cut the chorizo into 1-inch pieces. Using a food processor, finely chop the chorizo and set aside.
- Place a large skillet over medium heat and add the olive oil. When the oil heats up, add the chopped and sautéed chorizo until it begins to brown and the fat begins to release (about 3 minutes).
- Add the mushroom stems, chopped onion, and bell pepper and continue cooking for another 3 minutes, stirring constantly.
- When the onion turns transparent, add the garlic and breadcrumbs and fry until the breadcrumbs are golden brown.
- Remove the pan from the heat.
- Gently spoon the chorizo and breadcrumb mixture into the mushrooms to create small mounds.
- Place in the oven and bake for 25 minutes.
- Decorate with fresh parsley leaves and serve immediately.
3.5.3251 What is your favorite tapas to eat in Madrid? If you liked my recipe for sausage-stuffed mushrooms, you'll love the authentic Spanish recipes in our Devour Tours cookbook!