Mushrooms are the perfect protein replacement as they have a ‘meaty’ texture’ and readily absorb flavours. By adding chipotle to the pan when frying, the mushrooms will take on a flavour so moreish, you’ll forget it’s a vegetarian ingredient
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFFinely chop the herbs (basil, parsley, coriander) and crush one garlic clove. In a small bowl, combine the herbs, crushed garlic, vinegar, sunflower oil, crushed chilli and 1/4 tsp of salt and adjust the seasoning, if necessary.
Finely chop the leek. Crush the other garlic clove. Slice the Portobello mushrooms into 2cm-thick slices. Juice the lemon.
To make the chipotle mushrooms, heat the oil in a large frying pan over medium heat. Add in the mushrooms and fry for 2 minutes on either side before adding in the leeks, garlic, chipotle (or harissa paste), lemon juice, cumin and 1 tsp of salt. Sauté until slightly charred and cooked, approx. 5 minutes.
Place a wire rack over a gas hob set to medium.
Place the coconut tortillas on the wire rack, turning every few seconds until evenly charred on either side.
To serve, spread a tablespoon of labneh (or yoghurt) over a tortilla, top with 4-5 grilled mushroom slices and a drizzle of chimichurri. Sprinkle with the microgreens and serve immediately.
