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Spanish champiñones al ajillo.

Champiñones al Ajillo | Spanish Garlic Mushrooms Recipe

This version of champiñones al ajillo (garlic mushrooms) makes the perfect starter for a chilly autumn night. Just make sure that you're sharing the dish (and the garlic breath) with everyone around you!
5 from 10 votes
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Course: Appetizer
Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 295.6kcal
Author: David Pope


  • 500 g large button mushrooms
  • 5 cloves of garlic peeled and finely sliced.
  • 2 cayenne peppers
  • 1/3 cup white wine
  • 1/2 cup good quality olive oil
  • 1 cup of parsley roughly chopped.


  • First, clean the mushrooms by cutting the base of the stem, and then gently wiping with a damp cloth. Once clean, slice the mushrooms from top to bottom.
  • Place a frying pan over medium heat, and add the olive oil. When the oil is hot, add the finely sliced garlic cloves and the cayenne peppers.
  • Once the garlic starts to turn golden, add the mushrooms to the pan, along with the white wine and a pinch of salt. After the wine is reduced and absorbed by the mushrooms, leave the pan on the heat for five minutes more and then remove from heat.
  • Serve the mushrooms hot, garnished with the parsley and another pinch of salt.


Calories: 295.6kcal | Carbohydrates: 7.24g | Protein: 4.62g | Fat: 27.59g | Saturated Fat: 3.82g | Sodium: 17.04mg | Potassium: 527.2mg | Fiber: 2.02g | Sugar: 3.12g | Vitamin A: 1339.06IU | Vitamin C: 32.05mg | Calcium: 31.24mg | Iron: 1.83mg
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