Mushroom Burrito by Snacc Boss Raph Rashid|Australian Mushrooms

500 g Swiss Brown Mushrooms, brushed clean

2 tbsp Chilli Oil (plus extra for grilling)

Salsa Verde

4 Tomatoes (or one cup canned, drained)

1 Jalapeño, trimmed

1 Small White Onion, roughly chopped

1 cup Coriander, leaves and stems

1 Avocado, small

1 Lime, juiced

Salt and a pinch of sugar, to taste

Burritos

4 Large Flour Tortillas

1 ½ cups Red Rice, cooked

1 ½ cups Grated Cheese (mozzarella, tasty or Monterey Jack)

Salsa roja, to serve

Iceberg Salad

2 cups Iceberg Lettuce, finely chopped

¼ cup Pickled red Onion

2 tbsp Olive Oil

1 Lime, juiced

¼ cup Coriander leaves

Heat the grill or a hot pan. Brush the mushrooms with chile oil and cook until browned and tender.

Blend the tomatoes, jalapeño, onion, coriander, avocado, lime, salt and sugar until smooth.

Mix the iceberg, pickled onion, coriander, olive oil and lime juice in a bowl.

Warm the tortillas.

Add cheese, red rice and the grilled mushrooms to each tortilla.

Spoon over salsa verde and a little salsa roja.

Roll the burritos tightly.

Brush the outside with a little chile oil and grill briefly to seal.

Mushroom Burrito by Snacc Boss Raph Rashid