Manchego-Stuffed Mushrooms

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

manchego cheese-stuffed mushrooms with olives
Photo: Blaine Moats
Hands On Time:
20 mins
Total Time:
1 hrs
12 to 14 mushrooms


  • ½ cup panko

  • 2 ounce Manchego or Parmesan cheese, finely shredded

  • 6 tablespoon extra virgin olive oil

  • 2 tablespoon 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


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

  2. 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.

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

Nutrition Facts (per serving)

105 Calories
9g Fat
3g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 105
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 145mg 6%
Total Carbohydrate 3g 1%
Total Sugars 1g
Protein 3g
Vitamin C 1.8mg 9%
Calcium 46mg 4%
Iron 0.3mg 2%
Potassium 127mg 3%
Folate, total 6.5mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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