Champiñones Rellenos

    This tapa has that perfect combination of sweet and salty that explodes in your mouth.  The mushrooms stay firm and juicy and they surround a filling of Jamón Serrano and fig jam, topped with a savory blue cheese.  They´re best served warm so you can always prepare them ahead of time and warm them up in the oven before serving.

     Here´s what you´ll need:

MATERIALS

-  Frying pan

-  Stove top griddle

-  Serving plate

 

INGREDIENTS

-  12 mushrooms

-  ½ cup of diced Jamón Serrano

-  1 clove of garlic

-  1 tbsp. of chopped parsley

-  1 tbsp. of olive oil

-  2 tbsps. of fig jam (or try the homemade eggplant and tomato jam!)

-  Crumbled blue cheese

HOW TO PREPARE IT

1.  Clean the mushrooms and pull stems out to leave a nice and hollow mushroom that can be filled generously.

2.  Chop the mushroom stems.

3.  In a frying pan add a tablespoon of olive oil and sauté the chopped garlic, parsley, mushroom stems and Jamón Serrano.  Set aside in a bowl when ready.

4.  Add the 2 tablespoons of jam and stir all well together.

5.  Heat up the griddle and grill the mushrooms for about 3 minutes on each side.  You don´t want them to overcook and become soggy.

6.  Fill up each mushroom with the filling you prepared and top with some blue cheese.

7.  Remember to serve warm!

Enjoy!