Pincho de champiñon is a traditional appetizer or bar snack originating from Basque Country. These pinchos are usually made with a combination of small mushrooms, garlic, parsley, olive oil, white wine vinegar, paprika, and salt. A mixture of minced garlic and chopped parsley is spooned into each mushroom cap.

The mushrooms are cooked in a bit of olive oil over low heat, sprinkled with vinegar, paprika, and salt, then cooked until heated through and aromatic. Three mushrooms are typically skewered on a toothpick, and the pinchos are always served warm, even though most others are either served chilled or at room temperature.

There are a few variations on these pinchos, so it's not uncommon to see the mushrooms on a small piece of bread before they're skewered.