Portobello mushroom mulitas

• servings: 4 items
• active time: 20 minutes
• total time: 20 minutes

Ingredients

4 tsp chipotle paste

4 tbsp mayonnaise

Small bunch coriander, finely chopped

50g unsalted butter, softened

4 large portobello mushrooms, thickly sliced

1 tsp dried oregano

1 tsp smoked paprika

Vegetable oil to fry

8 small corn tortillas

1 lime, quartered

150g firm mozzarella, coarsely grated

Directions

Stir the chipotle paste into the mayonnaise in a small bowl and set aside. Mash the coriander and butter together in another small bowl to make a quick compound butter, then set this aside too.

Put a large frying pan over a high heat. Toss the mushrooms with the oregano and paprika to coat. Once the pan is smoking hot, add a drizzle of oil, then tip in the mushrooms. Cook the mushroom slices for up to a minute on each side, or until browned and a little charred. Transfer to a plate and sprinkle with salt and the juice from a lime quarter.

Spread 4 of the tortillas with the chipotle mayo, then sprinkle over a little grated mozzarella. Divide the mushrooms equally between the tortillas, then top with a knob of the coriander butter. Sprinkle with the remaining cheese, then top with the remaining tortillas to create 4 round sandwiches.

In the same frying pan and working in batches if needed, add another drizzle of oil and fry the tortillas over a medium heat for 1 minute, pressing them down to ensure maximum contact with the base of the pan. Carefully but confidently flip each mulita, then continue cooking for a few more minutes – they’re ready when the tortillas are crisp and browned and the cheese is thoroughly melted inside.

Halve each mulita with a sharp knife, then serve with lime wedges for squeezing over alongside any leftover chipotle mayo.

Nutrition

• Calories: 469kcals
• Total Fat: 36g (12g saturated)
• Total Carbohydrate: 21g (2.5g sugars)
• Dietary Fiber: 3.1g
• Protein: 13g