Sometimes a spread of small bites, like this stuffed mushroom tapas recipe, is the perfect go-to when entertaining at home. We promise this recipe will get rave reviews at your next cocktail party, game night or, heck — Sunday dinner.
Originating in Spain, tapas are not technically an appetizer. Traditionally tapas are small plates served in bars meant to accompany drinks. Entire meals made of tapas are a recent development, but nonetheless they have become a very popular dining style.
Ingredients You’ll Need:
• 25-30 cremini mushroom caps, lightly scrubbed and dried
• 1 can white beans
• 3/4 cup parsley
• 2 tablespoons fresh sage chopped
• 2 cloves garlic
• 1 teaspoon sea salt
• 1/2 teaspoon red pepper flakes
• 1/2 cup finely diced sweet onion
• 4-5 tablespoons olive oil
Stuffed Mushroom Tapas Directions
Place mushrooms with dome/top facing up on a baking sheet, then drizzle with 1-2 tablespoons olive oil. Rub the mushroom caps to make sure they’re good and coated, then sprinkle generously with salt and pepper. Broil for about 3 minutes with the pan 4-6 inches from the broiler.
Mash 1 cup of the beans and 2 tablespoons olive oil together with a fork, roughly chop the remaining beans and add to bowl of mashed beans. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onions and red pepper flakes and cook until the onions are translucent, softened and fragrant. Add garlic and cook for another minute, then add parsley and sage. Turn off the heat and stir until the parsley has wilted. Immediately pour the mix into the bowl with the bean mixture. Let cool for a few minutes, then add the parmesan, salt and a good sprinkle of pepper.
Flip the mushrooms so the cavity side is facing up. Sprinkle all of them with salt and pepper. Scoop a generous amount of filling into each mushroom cap, using your fingers to fill the cavity and form a mound. Drizzle the stuffed mushrooms with olive oil.
Return to the oven under the broiler for 5-6 minutes until the tops just begin to brown. Allow to cool for a few minutes before serving.
This article originally appeared in the Summer 2019 issue of Sass Magazine.