Tapas are not always fancy--usually they're just a few simple ingredients prepared well, like these tender, juicy mushrooms. Just place a dish of toothpicks next to the serving dish and let guests help themselves. Source: EatingWell Magazine, March/April 2007

Victoria Abbott Riccardi


Ingredient Checklist


Instructions Checklist
  • Clean mushrooms and cut in half (or quarters if large). Heat oil in a large skillet or Dutch oven over medium-high heat. Add mushrooms and cook, stirring, for 10 minutes. Stir in sherry and garlic and continue cooking, stirring occasionally, until most of the juices have evaporated, 10 to 14 minutes. Stir in lemon juice and season with salt and pepper. Stir in parsley just before serving.



Make Ahead Tip: Cover and refrigerate for up to 1 day. Bring to room temperature before serving.

Tip: Cream sherry is a fortified wine used to flavor sauces. Find it near other fortified wines in your wine or liquor store. Opened bottles will keep in a cool, dry place for months.

Nutrition Facts

49 calories; 1.6 g total fat; 0.2 g saturated fat; 54 mg sodium. 388 mg potassium; 4.8 g carbohydrates; 1.2 g fiber; 2 g sugar; 3.7 g protein; 53 IU vitamin a iu; 5 mg vitamin c; 21 mcg folate; 9 mg calcium; 1 mg iron; 13 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
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Rating: 4 stars
Yummy and very easy I made this for a bridal shower and it was a huge hit! They tasted delicious was it was nice to make this dish ahead of time. Read More
Rating: 4 stars
Simple and Delicious Recipe I really liked this recipe. The only thing I would do differently is not add as much lemon juice. I like lemon juice but I don't want to just taste the lemon juice instead of the mushrooms. Other than that it was super easy to make. I will definitely make it again. Read More