Stuffed mushrooms fingerfood version

Pintxo Saturday is here again. Today I am sharing a super easy tapa: Stuffed mushrooms with onion and garlic. Quick, easy and delicious!

Try and let me know if you like it.

More pintxos (tapas) next Saturday 🙂 #pintxorootsandcook

Stuffed Mushrooms – Pintxo

Recipe by Enara ParraCourse: Pintxo, Tapa, AppetizersCuisine: BasqueDifficulty: Easy


Prep time



With the ingredients below you will make 8 pintxos (Tapas


  • 16 medium-size mushrooms

  • 1 chopped onion

  • 1 chopped garlic clove

  • 1/4 cup white wine

  • 1 tablespoon chopped parsley

  • salt and pepper

  • 8 toothpicks


  • Heat a large pan over medium heat. Add 1 tablespoon of olive oil. Clear the mushrooms and add them to the pan. It is ok if they do not fit in the pan at the beginning as they will shrink as they cook and loose water.
    Cook from both sides until they get soft, around 20 minutes.
  • In the meantime make the filling. Heat 1 tablespoon of olive oil a small pan over medium heat. Add and sautĂ© chopped onion and garlic. 10 minutes.
  • Add parsley and white wine. Simmer for 5 minutes, until almost all the liquid evaporates. Filling is ready. Set aside.
  • Place all the mushrooms upside down.
    Add 1 teaspoon of the filling to each mushroom.
    Place the smaller mushrooms over a bigger one to get 8 pintxos (tapas).
    Insert a toothpick into mushrooms.
  • Serve hot with a little bit of bread.


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