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Mushroom caps with a piece of sausage in the middle. Each mushroom has two toothpicks

Garlic Mushroom from Madrid, Spain

  • Author: Krista
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Category: Appetizer
  • Cuisine: Spanish


  • 20 mushrooms caps – baby portabella or whole white
  • spicy andouille sausage – cut into small pieces about 1/2 inch
  • 1/2 cup fresh parsley – chopped
  • 1 tablespoon garlic salt
  • olive oil
  • 40 toothpicks


  1. Remove the stem from the mushrooms and wipe caps wtih a damp paper towel.
  2. In a deep skillet, over medium heat add a drizzle of olive oil and heat the sausage through. Once cooked remove and sit to the side.
  3. Assemble the mushrooms. Place once piece of sausage into each mushroom cap then sprinkle with the fresh parsley.
  4. In the same skillet, over medium heat, add a big drizzle of olive oil. When hot, place in the prepared mushrooms and drizzle olive oil over the mushroom and sprinkle on, generously, the garlic salt. Cover and cook about 5 minutes. You’ll know they are ready when you press on the side of the mushrooms and they are soft.
  5. To serve, place two toothpics on either side of the mushroom cap. To eat, using both hands, hold each of the toothpicks and bring to your mouth! Eat immegiatly after cooking!
  6. Enjoy and let me know what you think of the “world’s best mushrooms’ from Madrid, Spain!

Keywords: spanish, Spain, mushrooms, andouille sausage, spicy, garlic, parsley, tapas