La Mancha Mushroom Tapas Recipe

Name: La Mancha Mushroom Tapas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Smoky Almond Streusel:; 1 English muffin, torn into pieces; 1 tablespoon olive oil; 3 cloves minced garlic; 1/4 teaspoon Spanish smoked hot paprika (I use La Chinata brand); 1/3 cup chopped slivered almonds; Tapas:; 2 tablespoons olive oil; 1 clove minced garlic; 1/3 cup finely chopped shallots; 3/4 pound mixed mushrooms, thinly sliced (button, crimini, shiitaki, etc); 2 tablespoons dry Spanish sherry; 1/2 teaspoon kosher salt; 1 tablespoon finely chopped fresh thyme; 6 ounces cream cheese, softened; 4 ounces Cabrales (Spanish) cheese or other creamy blue-veined cheese, softened; 5 English muffins, split, lightly toasted; Fresh thyme sprigs

Servings: persons

Smoky Almond Streusel:
1 English muffin, torn into pieces
1 tablespoon olive oil
3 cloves minced garlic
1/4 teaspoon Spanish smoked hot paprika (I use La Chinata brand)
1/3 cup chopped slivered almonds
Tapas:
2 tablespoons olive oil
1 clove minced garlic
1/3 cup finely chopped shallots
3/4 pound mixed mushrooms, thinly sliced (button, crimini, shiitaki, etc)
2 tablespoons dry Spanish sherry
1/2 teaspoon kosher salt
1 tablespoon finely chopped fresh thyme
6 ounces cream cheese, softened
4 ounces Cabrales (Spanish) cheese or other creamy blue-veined cheese, softened
5 English muffins, split, lightly toasted
Fresh thyme sprigs

1
To make streusel, place muffin in blender and process to make crumbs. Heat oil in large nonstick skillet over medium-high heat. Add crumbs, garlic, paprika and almonds, stirring constantly until crumbs and almonds are golden, about 3-5 minutes. Spread mixture on paper towels to cool; set aside.
2
To make tapas, using same skillet over medium heat, add oil. Saute garlic and shallots until just tender. Stir in mushrooms, sherry and salt and cook; stirring constantly about 10 minutes until mushrooms are tender. Add thyme and cook until most liquid is evaporated.
3
Meanwhile, combine both cheeses in small dish, blending well; spread on muffins. Top each muffin with mushroom mixture and place on baking sheet.* Bake in preheated 350F oven for 5 minutes or until hot. Spoon streusel over mushrooms and garnish with thyme. Makes 10 tapas.
4
*can cut muffins into quarters before baking, making 40 bite-size pieces.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Smoky Almond Streusel:, 1 English muffin, torn into pieces, 1 tablespoon olive oil, 3 cloves minced garlic, and more.

Yes, La Mancha Mushroom Tapas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

La Mancha Mushroom Tapas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions