Sherried Mushrooms

Sherried Mushrooms

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.

From EatingWell: March/April 2007
Yield: 12 servings, 1/2 cup each
Active Time: 40 minutes
Total Time: 40 minutes


  1. 3 pounds white mushrooms, trimmed
  2. 1 tablespoon extra-virgin olive oil
  3. 3/4 cup cream sherry, (see Tip)
  4. 8 cloves garlic, minced
  5. 2 tablespoons lemon juice
  6. 1/2 teaspoon kosher salt
  7. Freshly ground pepper, to taste
  8. 2 tablespoons minced fresh parsley


  1. 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.

Tips & Notes


Nutrition Per Serving: 53 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 7 g carbohydrates; 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