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.

Makes 12 servings, 1/2 cup each

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

3 pounds white mushrooms, trimmed
1 tablespoon extra-virgin olive oil
3/4 cup cream sherry (see Tip)
8 cloves garlic, minced
2 tablespoons lemon juice
1/2 teaspoon kosher salt
Freshly ground pepper to taste
2 tablespoons minced fresh parsley

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.

NUTRITION INFORMATION: Per serving: 53 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 7 g carbohydrate; 2 g protein; 0 g fiber; 145 mg sodium; 491 mg potassium.

Nutrition bonus: Potassium & Selenium (14% daily value).

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable

TIP: 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.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Bring to room temperature before serving.