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Morcilla Stuffed Mushrooms

This recipe for Morcilla Stuffed Mushrooms has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

As far as Spanish tapas go this is one of the easiest recipes to make, simple ingredients but huge flavour! The trick is to use a good quality morcilla (black pudding), the sausage are then split and mushrooms stuffed and baked. The end result is a great flavour combination. We actually devoured quite a few of these at a neighbours tapas party and were quite surprised how easy they were to make. Enjoy!

Ingredients for Morcilla Stuffed Mushrooms

4 Morcilla sausages
24 Medium sized white mushrooms
Manchego cheese (optional)

How to make Morcilla Stuffed Mushrooms

  • Preheat your oven to 180 degrees.
  • Peel the mushrooms and discard the stalks.
  • Using a sharp knife split each morcilla lengthways and squeeze out the inside into a bowl.
  • Take each mushroom and using a knife spread a good size knob of morcilla inside the mushroom cap.
  • If adding cheese simply cut a small slice and place on top of the morcilla.
  • Bake in the oven for 20 minutes or until mushrooms are soft.

Makes 24 tapas

Morcilla Stuffed Mushrooms

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Orce Serrano Hams

Published with permission of Orce Serrano Hams