Today David shares one of the best tapas in Madrid. His chorizo stuffed mushrooms recipe 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 mushroom, mind you. The mushrooms I’m talking about are served at the Mesón del Champiñon, where madrileños crowd the bar to order as many as possible. Locals attack these champiñones with gusto, stabbing them with a pair of well-aimed toothpicks and lifting them to their face like a crane transporting precious cargo.
The secret to this mushroom madness is their filling. Champiñones al ajillo con chorizo aren’t just plain mushrooms, they come with stuffing. Fill the mushroom cup with garlicky breadcrumbs and chorizo, bake in the oven, and you have one delicious tapa.
I love the mushrooms from El Mesón del Champiñon so much that I had to learn to make them at home. The recipe from the restaurant is a family secret, but I reckon mine is almost as good! The secret is to render the fat out of the chorizo. That way you’ll infuse its flavor into the frying onions and breadcrumbs for a taste explosion.
I also eat an ungodly number of these mushy bad boys in any one sitting. That means I make sure to add a few extra veggies into the mix to bump up the nutrition!
Chorizo Stuffed Mushrooms Recipe
Spanish Chorizo-Stuffed Mushrooms (Champiñones Al Ajillo Con Chorizo)
- 1 pound semi-cured Spanish chorizo
- 2 pounds button mushrooms
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 1/2 red bell pepper finely diced
- 3 cloves of garlic finely minced
- 1/2 cup of breadcrumbs
- 1 cup fresh parsley
- Preheat the oven to 350°F (180°C).
- Remove the stems from the mushrooms. Finely chop 1/2 of the stems, and either discard the remaining stems or reserve them for later use. Brush the top of the mushrooms with olive oil and place on a lined baking tray.
- Roughly chop the chorizo into 1-inch pieces. Using a food processor, finely mince the chorizo and set aside.
- Place a large skillet over medium heat and add the olive oil. When the oil is heated, add the minced chorizo and sautee until starting to turn golden and the fat starts releasing (roughly 3 mins).
- Add the mushroom stems, diced onion, and bell pepper and continue to cook for another 3 minutes, stirring constantly.
- When the onion turns transparent, add the garlic and breadcrumbs and fry until the breadcrumbs become golden brown.
- Take the skillet off the heat.
- Gently spoon the chorizo and breadcrumb mixture into the mushrooms to create little mounds.
- Place in the oven and bake for 25 minutes.
- Garnish with fresh parsley leaves and serve immediately.
What’s your favorite tapa to eat in Madrid? If you liked my chorizo-stuffed mushroom recipe, you’ll love the authentic Spanish recipes in our Devour Tours cookbook!