Champinones Al Ajillo – Spanish Mushroom Tapas Recipe

This recipe for champinones al ajillo is a traditional Spanish mushroom tapas recipe that I learned when living in Spain. With only a handful of ingredients, it’s an easy-to-make vegetarian tapas recipe that is a perfect snack or addition to a night of Spanish tapas.

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What Are Champinones Al Ajillo

Champinones Al Ajillo - Spanish Mushroom Tapas Recipe
Champinones Al Ajillo – Spanish Mushroom Tapas Recipe
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Everyone who loves tapas knows gambas al ajillo, or garlic shrimp. They have to be one of the most popular Spanish tapas in the world. This Spanish garlic mushrooms recipe is a similar recipe that is in some ways even easier to make. Plus, it’s a great alternative Spanish tapas for vegetarians. 

Champinones is Spanish for mushrooms and ajillo is Spanish for garlic. That makes this a Spanish garlic mushroom tapas recipe that is found in several regions of Spain. It’s also become a popular addition at Spanish bars in the US and the UK. 

Check out some of our other Spanish tapas recipes to make your own tapas night:

Spanish Chorizo A La Sidra – Chorizo With Cider

Chorizo Al Vino Tinto – Chorizo With Red Wine

Classic Pimientos de Padron – Spanish Blistered Peppers

Ingredients For Champiñones Al Ajillo Vino Blanco

Spanish garlic mushrooms

When living in Spain, there were a couple of ingredients that we had in the house all the time. It included garlic and olive oil. We always needed both in the house. With those two magical ingredients we knew we could make anything in a pinch. We also always had a bottle of white wine put aside for cooking. So many great Spanish recipes call for wine. 

For this recipe, use whole button mushrooms. You can also quarter them to cut them into fours. I prefer not using sliced mushrooms, in part because it makes the dish seem more like sauteed mushrooms to go on a steak. It is also not as common to see this tapas dish in Spain sliced. 

The mushrooms are cooked in garlic and olive oil, of course, along with dry white wine and a bit of fresh lemon. The other main ingredient is a spicy chili pepper. I prefer using a cayenne pepper or even one of the tiny Asian peppers. I would not suggest using a jalapeno because it’s just not the right flavor for the mushrooms. Jalapenos are also used in Mexican cooking and not at all in Spanish cooking. 

Looking for more Spanish recipes? Check out our roundup of some of the Best Spanish Dessert Recipes.

How To Make Spanish Mushroom Tapas

cooking vegetarian tapas
Cooking the garlic and chili pepper

Rinse the mushrooms to clean them and allow them to dry or pat them dry with a towel.

Place a large frying pan on medium-high heat. Heat the olive oil. Add the garlic and chili pepper and cook for 2-3 minutes. The garlic will start to soften, but not brown.

Add the mushrooms, salt, and pepper, and coat the mushrooms in the olive oil. Allow them to sit undisturbed for 3-5 minutes. This allows them to sweat and soften. Remove the chili pepper and place it to the side.

Looking for other Spanish-inspired snacks? Check out our Chorizo Stuffed Mushrooms Recipe.

Spanish mushrooms tapas style
Allow the mushrooms to sweat

Add the white wine and fresh lemon juice. Cook over medium heat for 20-25 minutes or until the mushrooms are soft, start to brown, and the liquid is absorbed into the mushrooms. Stir occasionally and watch the heat to ensure they don’t burn.

Champiñones Al Ajillo Vino Blanco
Cooking the mushrooms until the wine is absorbed

Taste the mushrooms and adjust any seasoning. You can add the peppers back in towards the end to add a little more heat. Sprinkle with fresh parsley before serving.  

Yield: 4 Tapas Servings

Champinones Al Ajillo - Spanish Mushroom Tapas Recipe

Champinones Al Ajillo - Spanish Mushroom Tapas Recipe

This recipe for champinones al ajillo is a traditional Spanish mushroom tapas recipe that I learned when living in Spain. With only a handful of ingredients, it’s an easy-to-make vegetarian recipe that is a perfect snack or addition to a night of Spanish tapas.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3-4 cloves of garlic, diced
  • 1 spicy pepper, cut in thirds or strips (cayenne pepper or spicy Asian pepper)
  • 1 pound of large button mushrooms, whole
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • ½ cup white wine
  • Juice of ½ of lemon
  • Chopped parsley for garnish

Instructions

  1. Rinse the mushrooms to clean them and allow them to dry or pat them dry with a towel.
  2. Place a large frying pan on medium-high heat. Heat the olive oil.
  3. Add the garlic and chili pepper and cook for 2-3 minutes. The garlic will start to soften, but not brown.
  4. Add the mushrooms, salt, and pepper, and coat the mushrooms in the olive oil. Allow them to sit undisturbed for 3-5 minutes.
  5. Remove the chili pepper and place it to the side.
  6. Add the white wine and fresh lemon juice.
  7. Cook over medium heat for 20-25 minutes or until the mushrooms are soft, start to brown, and the liquid is absorbed into the mushrooms.
  8. Taste the mushrooms and adjust any seasoning. You can add the peppers back in towards the end to add a little more heat.
  9. Sprinkle with fresh parsley before serving. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 160Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 179mgCarbohydrates: 18gFiber: 4gSugar: 10gProtein: 3g

This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.

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Modifications And Variations Of Spanish Garlic Mushrooms

champiñones ajillo

You can also make this mushroom tapas recipe with sherry, which is a fortified wine that is popular in Southern Spain, in cities like Sevilla. You can do it in the same way as the white wine. Just try to use real sherry, the kind that you would drink, rather than cooking sherry. I am a fan of using real wine or alcohol when cooking with wine rather than a cooking wine. It just adds a better flavor to the dish. 

If you don’t have a fresh chili pepper, you can also sprinkle the mushrooms with a little crushed red pepper to add the heat. Or, if you are sensitive to heat, skip the chili altogether.