Spanish tapas favorites--briny olives, ham, and nutty Manchego cheese--fill button mushrooms for an addictive one-bite appetizer recipe.



  • ½ cup panko

  • 2 ounces Manchego or Parmesan cheese, finely shredded

  • 6 tablespoons extra virgin olive oil

  • 2 tablespoons chopped fresh Italian parsley

  • 2 cloves garlic, minced

  • ½ teaspoon smoked paprika

  • 1 pound 2- to 2 1/2-inch button mushrooms (12 to 14), stemmed

  • ¼ cup chopped pitted Castelvetrano olives

  • 3 thin slices Jamon lberico, cut into narrow strips


  • Preheat oven to 400°F. Line a 15x10-inch baking pan with parchment paper.

    In a small bowl stir together panko, cheese, 2 Tbsp. olive oil, the parsley, garlic, paprika, and 1/4 tsp salt. Spoon filling into mushroom caps, pressing it in and mounding for very full caps. Arrange in prepared pan. Drizzle remaining 4 tablespoons oil over mushrooms. Bake 25 minutes or until mushrooms are tender and filling is golden. Cool slightly.

    To serve, top with olives and ham. Makes 12 to 14 servings.

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Nutrition Facts

105 calories, 9 g fat (2 g saturated fat, 1 g polyunsaturated fat, 5 g monounsaturated fat), 5 mg cholesterol, 145 mg sodium, 3 g carbohydrates, 1 g fiber, 1 g sugar, 3 g protein.