- Serves: 4
- Cooks In: 15 minutes
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Ingredients
6 Flat mushrooms (about 700g)
La Banderita 6" flour tortillas
1 Avacado, thinly sliced
A few dollops of Greek-style yoghurt or sour cream
1 salad onion, finely chopped
1 handful of almonds, toasted and blended to a fine crumb
50 g fetta, crumbled
Marinade
3 coriander stalks, leaves reserved for garnish
60 g butter, softened
1 tsp ground cumin
1 tbsp smoked paprika, plus extra to garnish
1 tsp dried oregano
2 chipotle chillies in adobo sauce, plus 2 tsp of sauce from can
4 cloves of garlic
2cm piece of ginger minced
¼ cup apple cider vinegar
1 tbsp agave syrup or honey
Method
1
Heat BBQ over a medium-high heat.
2
Place the marinade ingredients into a blender with a good pinch of salt and blend until smooth. Brush the mushrooms with some of the marinade and place on the BBQ. Cook for 8-10 minutes turning regularly and basting with more marinade as they cook.
3
Warm tortillas for less than a minute on each side of the BBQ or a pan and keep warm in a clean tea towel.
4
Roughly chop the charred mushroom into chunks. Add to the tortillas and top with yoghurt, avocado, onion, coriander leaves, fetta and almond crumbs.
Ingredients
6 Flat mushrooms (about 700g)
La Banderita 6" flour tortillas
1 Avacado, thinly sliced
A few dollops of Greek-style yoghurt or sour cream
1 salad onion, finely chopped
1 handful of almonds, toasted and blended to a fine crumb
50 g fetta, crumbled
Marinade
3 coriander stalks, leaves reserved for garnish
60 g butter, softened
1 tsp ground cumin
1 tbsp smoked paprika, plus extra to garnish
1 tsp dried oregano
2 chipotle chillies in adobo sauce, plus 2 tsp of sauce from can
4 cloves of garlic
2cm piece of ginger minced
¼ cup apple cider vinegar
1 tbsp agave syrup or honey
