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Garlic Mushroom and Ibérico Ham Pintxo

Javier De La Hormaza
This is a very popular pintxo in the Basque country, the earthy mushrooms work well with the nutty ibérico ham and the garlic oil flavoured with sherry vinegar lifts the whole pintxo up. You can also serve the garlic mushrooms as a tapa with toasted bread!
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Course Lunch, Main Course, starter
Cuisine Basque, tapas
Servings 4


  • 8 medium size white mushrooms
  • 8 slices of ibérico ham
  • 4 slices of baguette bread cut at an angle
  • 1 garlic clove finely chopped
  • 1 tbsp flat leaf parsley finely chopped
  • 4 tbsp of olive oil
  • Sherry vinegar
  • Salt to taste


  • Heat a medium size frying pan, add the oil and cook the mushrooms on a moderate heat to brown them on both sides for 2 minutes. Lower the heat and add the chopped garlic and parsley, season with salt and a good dash of sherry vinegar. Toast the slices of bread under a hot grill.
  • Assemble the pintxo by placing the slices of ibérico ham onto the bread, topping it with 2 garlic mushrooms stacked on top of each other and secured with a toothpick. Place them on a tray or wooden board and spoon some of the garlic, parsley and vinegar oil.


This recipe is sponsored by Mediterranean Supermarket 
Keyword jamon serrano, tapas