On the last Saturday of April (on the 24th!  12pm PST, 3pm EST, 8pm UK, 9pm Spain), we will be hosting a comparative wine tasting online of Spain’s biggest contenders,

Rioja vs Ribera del Duero – Crianzas.

We have chosen this easy tapa with big flavor to accompany these popular wines. To join us, purchase your ticket here.

Without further ado, here is the recipe!

Stuffed Mushroom recipe Tapas Rioja RIbera del Duero Tasting

Spinach & Onion Stuffed Portobello Mushrooms with Manchego Cheese

 PREP: 5 minutes

COOK: 15 minutes

TOTAL: 20 minutes

SERVES: 2-3

Ingredients:

  • 2 handfuls of fresh spinach, finely chopped
  • ⅓ yellow onion, diced finely
  • 10-12 mushrooms,cleaned
  • Extra virgin olive oil, 2 tablespoons  
  • Half tablespoon, mixed herbs (rosemary, sage, thyme)
  • Salt & pepper
  • Manchego cheese, grated, enough to lightly cover the mushrooms

Equipment:

  • Frying pan
  • Small oven tray/pyrex (casserole dish)
  • Knife & cutting board
  • Grater for the cheese
  • Plate for serving!

De-stem the mushrooms. Heat the oil in the frying pan and sautée the yellow onion until soft. Add the spinach, a pinch of mixed herbs and season. Cook on low heat for 5 mins. Fill the mushroom caps with the mixture and put them in a small oven tray/pyrex. Grate over manchego cheese and bake at 200ºC for about 15 minutes.

Stuffed Mushroom recipe Tapas Rioja RIbera del Duero Tasting baked

Recipe by Heather Evans

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