Sherried Mushrooms

Sherried Mushrooms

2 Reviews
From: EatingWell Magazine, March/April 2007

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.

Ingredients 12 servings

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  • 3 pounds white mushrooms, trimmed
  • 1 tablespoon extra-virgin olive oil
  • ¾ cup cream sherry, (see Tip)
  • 8 cloves garlic, minced
  • 2 tablespoons lemon juice
  • ½ teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 2 tablespoons minced fresh parsley


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  1. 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 information

  • Serving size: ½ cup
  • Per serving: 49 calories; 2 g fat(0 g sat); 1 g fiber; 5 g carbohydrates; 4 g protein; 21 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 53 IU vitamin A; 5 mg vitamin C; 9 mg calcium; 1 mg iron; 54 mg sodium; 388 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable

Reviews 2

November 11, 2012
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By: EatingWell User
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.
April 21, 2011
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By: cynthiaconwaybooth
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.
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