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Grilling: Cremini Mushrooms Stuffed with Basil- and Parmesan-Mayo

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[ Photographs: Joshua Bousel ]

What a recent extended vacation in Spain has given me—besides an insatiable appetite for Iberico ham—is a new appreciation of the simple things. The most memorable tapas tended to include just a few ingredients that came together to heighten their centerpiece in ways I haven't quite experienced before.

One of those small plates came from the unassuming Bar Las Golondrinas in the Triana neighborhood of Sevilla. Simply labeled "champi├▒├│nes" (mushrooms) on the menu, what came out were entire caps, well seasoned and grilled until tender with a slight chew. In the middle of each was a dollop of a green, garlicky mayo that added a nice, creamy texture and a sharp bite and herbal character that paired incredibly well the earthy mushrooms.

Luckily, this was an easy one to recreate at home, just grill creminis, and stuff with a flavored mayomy version had basil, parmesan, and garlic. Simple and quick and with so much to love in one or two bites, I think these will become a common appetizer or side in my repertoire.

About the author: Joshua Bousel brings you a new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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