Tapa: Stuffed Portobello Mushrooms with Manchego Cheese

april 6, 2020

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!

PREP: 5 minutes

COOK: 15 minutes

TOTAL: 20 minutes



  • 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


  • 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.

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