Stuffed Spanish Mushrooms with Tuna & Manchego Cheese

(from xombi’s recipe box)

Source: Spain on a fork

Prep time: 20 minutes
Cook time: 10 minutes
Serves 3 people

Categories: Spanish


  • 9 large button mushrooms
  • 2 tins spanish tuna in olive oil
  • 1 cup shredded Manchego cheese
  • 1/4 cup freshly chopped parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • pinch sea salt
  • pinch black pepper
  • pinch sweet smoked Spanish paprika
  • handful fresh parsley


  1. To make the stuffing drain 2 tins of tuna in olive oil and add the drained tuna into a large bowl, finely shred a generous cup of mild Manchego cheese and add to the bowl with the tuna, finely chop a handful of fresh parsley, should equal about a 1/4 cup of chopped parsley and add into the bowl with the tuna and cheese, add in 1 tsp of garlic powder & 1 tsp of onion powder and mix it all together until well combined

  2. Remove the stem from 9 large button mushrooms, then rinse the mushrooms under cold running water and pat dry with paper towels, using a butter knife make the hole bigger to ensure you can add as much stuffing as possible

  3. Add the mushrooms hole side up to a baking tray lined with parchment paper, drizzle a kiss of extra virgin olive oil into each mushroom, then season with sea salt & freshly cracked black pepper, evenly divide the tuna and cheese stuffing into the mushrooms and dust each one off with a generous portion of sweet smoked Spanish paprika

  4. Add the stuffed mushrooms into a preheated oven, bake + broil option 250 C – 475 F between 9 to 11 minutes

  5. Once the mushrroms are done remove from the oven and transfer to a serving dish, sprinke with freshy chopped parsley and serve at once, enjoy

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