Tapas are an irresistible temptation in Spain. These tiny delicacies consist in small portions of food serve together with a beer or a glass of wine. Their quality and variety depend on the bar, but they are always there.
In their origins they were slices of bread or meat, normally ham or chorizo, used to cover the glasses between sips. But nowadays the tapas have evolved into a whole new culture, with bars dedicated to them and good wine.
Just the other day I found this book named “Tapas, pequeñas raciones irresistibles” (Tapas, irresistible small portions) and I’ve decided to start making some of these delicious, and often easy to do, recipes. This is the first one, mainly because I already had all the ingredients at home…
Preheat oven to 390 ºF. Clean the mushrooms, I good idea is to also peel the mushrooms, that way you get rid of all the dark spots and they will be prettier when cooked. Separate the feet and chop finely. Moisten the caps with a little lemon juice and reserve.
Peel the garlic and chop finely. Now heat 30 g of butter in a skillet and sauté the garlic. Add the chopped mushrooms and continue to sauté 5 minutes more, stirring frequently.
Remove from heat and add brandy, bread crumbs and parsley and combine well. Add salt and pepper generously to the filling.
Place the mushrooms caps in an ovenproof dish and stuff them with the filling. Spread remaining butter on top of each one. Bake for about 12 minutes, until they are golden.
You can also have these as appetizers or starters and they can be prepared in advance and let the oven for the last minute. Sprinkle some olive oil before serving.