Focusing on mushrooms as an ingredient in Mexican food is an exciting way to go, and in principle you can use any food mushroom in this recipe. As for grated cheese, I prefer a mixture of mozzarella and cheddar, but you can also use regular yellow cheese such as Gauda.
Ingredients
- 8 x champignon
- ½ tsp vegetable seasoning with seaweed from lofoten
- 1 handful fresh basil
- 4 x small tortillas
- 4 handful grated cheese
Method
- Preheat the oven to 220 degrees celsius.
- Mince champignon.
- Heat a frying pan and add in a dollop of butter, mushrooms and vegetable seasoning. You can optionally use taco seasoning if you want. Cook until the mushrooms are cooked through.
- Mince the basil and combine with the mushrooms in the frying pan. Cook for 30 seconds.
- Line a baking tray with baking paper.
- Lay out the tortillas on the baking paper. Place the mushroom mixture topped with grated cheese on one side and fold over. Press the tortilla down a little so it stays in place in the oven. Bake for 15 minutes.
- Serve with a small salad from something you have in the fridge.
