Chipotle Butter Mushroom Burritos

6-7 field mushrooms (about 700g)

La Banderita tortillas, to serve

1 avocado, thinly sliced

A few dollops of Greek-style yoghurt or sour cream

1 salad onion, finely chopped

1 handful of almonds, toasted blended to a fine crumb

50g fetta, crumbled

Salt

Marinade

3 coriander stalks, leaves reserved for garnish

60g 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 sauce from can

4 whole cloves garlic

1 x 2cm piece of ginger minced

1/4 cup apple cider vinegar

1 agaze syrup or honey

Make this with

Street Taco

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

Heat BBQ over a medium-high heat.

Step 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.

Step 3

Warm tortillas for less than a minute on each side on the BBQ or a pan and keep warm in a clean tea towel.

Step 4

Roughly chop the charred mushroom into chunks. Add to the tortillas and top with yoghurt, avocado, onion, coriander leaves, fetta and almond crumbs.