Spicy Spanish Mushrooms are a wonderful tapa and a lovely addition to a trio of small bites as a start to an evening with friends. The dish is Spanish through and through, from the garlic scented olive oil to the reduced sherry vinegar. A tasty morsel.

Spicy Spanish Mushrooms

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Course: Small Bites
Cuisine: Spanish
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Degree of Difficulty : Easy
Servings: 4 people


  • 10 large button mushrooms
  • 5 cloves grated garlic
  • 3 tbsp olive oil
  • 1/2 lemon juiced
  • 2 tbsp sherry vinegar
  • 1 tsp smoked paprika
  • 1/4 tsp dried chili flakes
  • 2-3 sprigs fresh parsley leaves only


Gather all ingredients before starting the recipe.

  • Quarter 10 large button mushrooms.
  • Add 3 tbsp olive oil to a medium skillet and heat over medium heat. Add 5 cloves grated garlic and cook until the garlic softens, about 4 or 5 minutes. You will almost be poaching the garlic rather than frying, do not brown.
  • Remove pan from heat, increase heat to medium high. Add 1 tsp smoked paprika, stir and then add the 10 large button mushrooms cut into quarters. Return skillet to heat and cook until the mushrooms start to brown, about 10 minutes.
  • Add 1/4 tsp dried chili flakes or to taste and the chopped leaves from 2-3 sprigs fresh parsley and stir to combine.
  • Add 1/2 lemon juiced and 2 tbsp sherry vinegar. Cook for 5 minutes or until the sherry vinegar has been reduced by half.
  • Transfer mushroom mixture to a small bowl and set aside until ready to serve. The tapas should be served at room temperature.

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