🍄 Garlic mushrooms (champiñones al ajillo)
Champiñones al ajillo is a classic Spanish tapa of button mushrooms sautéed in olive oil with plenty of sliced garlic and a pinch of dried chili, finished with chopped parsley. The mushrooms turn juicy and golden, soaking up the garlicky oil. It is served hot in a small clay dish, often as one of several tapas.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 500 g button mushrooms, quartered
- 4 tbsp olive oil
- 6 garlic cloves, sliced
- 1/2 tsp chili flakes
- 2 tbsp chopped parsley
- Salt
Method
- Heat the oil in a wide pan and fry the garlic and chili for 1 minute until fragrant.
- Add the mushrooms and a pinch of salt and cook over high heat for 8–10 minutes until golden and their liquid has evaporated.
- Stir in the parsley and serve hot.
How to make it lighter
- Almost all the calories come from the oil: 2 tbsp instead of 4 still gives a garlicky result.
- Use a non-stick pan and let the mushrooms release their own juices first.
- Serve it alongside grilled vegetables or a green salad to make a fuller, light plate.
History
Al ajillo — "with garlic" — is a common Spanish cooking style also used for prawns and chicken, and garlic mushrooms are a standard tapa in bars across Spain.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Garlic mushrooms (champiñones al ajillo) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →