Grilling: Cremini Mushrooms Stuffed with Basil- and Parmesan-Mayo
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 "champiñónes" (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 mayo—my 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.