One of the tapas that I like to enjoy the most when I visit the Canary archipelago are the mushrooms stuffed with almogrote. Juicy and tasty, they are a delicacy that I recommend that you try to make at home or, at least, that you order when you visit the islands.
For those of you who don’t know what the almogrote, it is a very typical cream cheese in all the Canary Islands, although it is originally from La Gomera. It is made by mixing the mojo, red or green, with the remains of old cured goat cheese.
Peel and chop the onion. Heat a little oil in a frying pan and fry for a few minutes, until be transparent. Meanwhile, we separate the feet from the caps of the mushrooms and chop the first ones.
When the onion is tender, add it to the pan and fry for a few minutes. Add the almogrote and a tablespoon of breadcrumbs. Sauté until the bread has absorbed the oil and there are no traces of fat in the pan.
Fill the mushrooms and pass them through flour, beaten egg and breadcrumbs. Heat plenty of oil in a saucepan and fry the stuffed mushrooms over high heat until golden. Drain well and serve immediately.
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With what to accompany the mushrooms stuffed with almogrote
Served as an aperitif, at these mushrooms stuffed with almogrote A cold beer or a white wine suits them wonderfully. To taste. If we prepare them as a starter, which is a good option, we can accompany them with some rocket leaves, baby spinach or some other tender shoot.
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