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.
Place mushrooms in a large bowl and toss with olive oil, salt, and pepper.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place mushrooms on the grill, gill side up, and cook until mushroom caps brown and start to release their moisture, 3-4 minutes. Flip and continue to cook until mushrooms are slightly soft, about 3 minutes more. Remove mushrooms to a tray, gill side up, and let cool for 3-5 minutes.
Fill each mushroom with a spoonful of basil parmesan mayonnaise. Serve immediately.