Vegetarian Spanish Gambas al Ajillo
Discover the vibrant flavors of Vegetarian Spanish Gambas al Ajillo, a delightful plant-based twist on a classic Spanish tapa. King oyster mushrooms take center stage, cleverly sliced and prepared to mimic the texture and appearance of shrimp, while soaking up the aromatic garlic-infused olive oil and smoky paprika seasoning. This quick and easy recipe comes together in just 20 minutes, making it perfect for a crowd-pleasing appetizer or a simple, flavorful meal. A subtle kick from dried chili flakes, fresh parsley, and a splash of zesty lemon juice elevate this dish, creating notes of authentic Spanish flair. Pair it with crusty bread to savor every drop of the rich, garlicky oil and transform your appetizer into an unforgettable culinary experience. Perfect for vegetarians and anyone who adores bold Spanish flavors!
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Recipe Information
Ingredients
- 8 ounces King oyster mushrooms
- 6 pieces Garlic cloves
- 4 tablespoons Extra virgin olive oil
- 0.5 teaspoons Dried red chili flakes
- 0.5 teaspoons Smoked paprika
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoons Sea salt
- 0.5 tablespoons Fresh lemon juice
- 1 loaf Crusty bread (optional, for serving)
Instructions
Clean and prepare the king oyster mushrooms by gently wiping them with a damp cloth and slicing them into thick, oval-shaped pieces that resemble shrimp. Optionally, score the surface lightly to mimic the appearance of shrimp.
Peel and thinly slice the garlic cloves.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Once the oil is warm, add the sliced garlic and dried red chili flakes. Stir frequently and cook for 1-2 minutes, until the garlic turns lightly golden and fragrant. Be careful not to burn the garlic.
Add the sliced mushrooms to the pan. Sprinkle with smoked paprika and sea salt, stirring to coat the mushrooms evenly in the spiced oil.
Sauté the mushrooms for 5-7 minutes, stirring occasionally, until they release their juices and begin to brown slightly.
Squeeze in the fresh lemon juice and sprinkle with chopped parsley. Stir to combine and remove the pan from heat.
Transfer the vegetarian Gambas al Ajillo to a serving dish and serve hot, accompanied by crusty bread for dipping into the flavorful garlic oil if desired.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3288 mg | 143% | |
| Total Carbohydrate | 218.0 g | 79% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 9.8 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1213 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
