Spanish Garlic Mushroom Tapas

Spanish Garlic Mushroom Tapas, or “Champinones al Ajillo,” is a traditional Spanish side dish served in bars throughout Spain. You can make them for your next Tapas party, or simply as an appetizer leading to that special dinner. This recipe will become one of your favorites. Joanie makes them often. She loves the fact that her recipe is quick, has few ingredients, and is easy to make. And, only 2.6g of carbs!

In addition to serving as an appetizer or side dish, this Tapas recipe is also perfect when used as a topping for your grilled-seared steak, a delicious grilled chicken, and even your favorite pork dishes. It is very versatile. However, we do suggest enjoying them immediately after cooking. You can serve it as a left-over side, but they lose something upon reheating. Make it – enjoy it – and make it again! It is an easy and delicious Tasty Low Carb side dish.

If you love garlic, have enjoyed our Gambas al Ajillo recipe, or just want more for your Tapas party, try any of our other Spanish Tapas style creations.

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Button mushrooms are perfect for this recipe. Joanie points out that since this is a Tapas, it is best to have bite size pieces. So small button mushrooms work best. You can actually cook these in Terra-cotta Cazuelas, or even serve them in these Spanish style cooking vessels. A few toothpicks or small forks are perfect for serving to guests at your next Tapas party! You want the finished Spanish Garlic Mushrooms to be meaty, with firmness, and flavor throughout. One cut from top-to-bottom should be suffficent.

Joanie uses a lot of garlic, no rosemary (you want tradition here), a real Spanish smoked paprika (we recommend La Dalia Sweet Smoked Paprika), and only a good Spanish olive oil. Remember, just like our Gambas al Ajillo, these mushrooms feature olive oil. It will be flavored so well you will want to enjoy every drop. Traditionally, you can sop up all that goodness with a crusty bread, or even some of our Low Carb Cheesy Garlic Bread, since the recipe is low in carbs.

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Preparation Tips

Our first tip is simple, do not rinse your mushrooms. They absorb water, will turn out soggy, and not very tasty. Use a damp cloth or paper towel and gently wipe away any dirt from your fresh mushrooms. In addition, do not salt first, wait until the end when your dish has been completed. The salt is great for enhancing flavors, but if used first, again a watery mess. A final mushroom tip, use equal sizes. We recommend using small button mushrooms and cutting them once from top to bottom. You need that long flat size.

Although this is a very simple recipe, you also need to follow a few key cooking tips. Use a skillet large enough so your mushrooms are not crowded. They need room to sear and form a slight crusted bottom. Make sure your skillet is very hot, they will cook quickly that way and avoid rubbery mushrooms. And, finally, do not stir for the initial 3 minutes of cooking time, and sauté them flat side down. This will allow for a nice crusty bottom, a little crunch, and a delicious texture. they will absorb much of that delicious olive oil. Have some extra on hand so your pan does not become dry.

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La Dalia Sweet Smoked Paprika from Spain, 2.469 Oz
  • Estimated Product Size: 2.5 oz
  • Country of Origin: Spain

Spanish Garlic Mushroom Tapas – A Delicious 15 Minute Recipe and Only 2.6g of Carbs!

Spanish Garlic Mushroom Tapas is the perfect small-plate appetizer. Easy to make, ready quickly, and only 2.6g of carbs! Pair with our other delicious Tapas recipes and enjoy with a glass of Spanish Tinto or Sherry, and a slice of our Keto Burnt Basque Cheesecake! This recipe is definitely Tasty Low Carb!

Spanish Garlic Mushroom Tapas

Recipe by Joanie and Chris
5.0 from 14 votes
Course: Small Plates, Mediterranean DietCuisine: SpanishDifficulty: Easy


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Net Carbs


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Spanish Garlic Mushroom Tapas is the perfect small-plate appetizer! Easy to make and ready quickly, the recipe is Low Carb and tasty. Pair with other delicious Tapas and a glass of Tinto for a Tapas party!

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  • Wipe the mushrooms with a damp kitchen paper towel to remove any dirt. Cut the mushrooms in half (top to bottom), set aside.
  • Heat a skillet to medium-high heat. Add the olive oil for 1 minute to heat. Next, add the cut mushrooms (flat side down) and cook for 3 minutes to sear. Do not turn or stir.
  • Reduce the heat to medium and add the finely chopped garlic, crushed red pepper, and smoked paprika; then stir the mushrooms and cook for 2 minutes.
  • Add the sherry, stir, and allow to simmer for 2 minutes.
  • Remove from the heat, salt and pepper, and stir. Plate and garnish with chopped parsley.


Chef’s Notes

  • Do not crowd your skillet, since you want your mushrooms to sauté and form a slightly crusty bottom. Make sure your mushrooms are cut in a similar size. Only salt at the end of cooking.

Nutrition Facts

  • Calories: 117.0kcal
  • Carbohydrates: 3.1g
  • Protein: 1.4g
  • Fat: 10.6g
  • Saturated Fat: 1.5g
  • Cholesterol: 0.0mg
  • Sodium: 4.0mg
  • Potassium: 148.0mg
  • Fiber: 0.5g
  • Sugar: 0.5g
  • Calcium: 10.0mg
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