Portobello mushroom mulitas

Portobello mushroom mulitas
  • Serves icon Makes 4
  • Time icon Hands-on time 20 min

Mexico’s mulita is like a smaller, even more delicious quesadilla, fried in oil and sandwiched together rather than folded over. It almost always involves plenty of melted cheese. This version features juicy thick slices of portobello mushroom, spiced with paprika and enriched with a chipotle mayo and coriander butter.

How about a bowl of zesty sweetcorn salsa on the side?

Nutrition: Per mulita

Calories
469kcals
Fat
36g (12g saturated)
Protein
13g
Carbohydrates
21g (2.5g sugars)
Fibre
3.1g
Salt
1.5g
Calories
469kcals
Fat
36g (12g saturated)
Protein
13g
Carbohydrates
21g (2.5g sugars)
Fibre
3.1g
Salt
1.5g

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Halve each mulita with a sharp knife, then serve with lime wedges for squeezing over alongside any leftover chipotle mayo.

delicious. tips

  1. Cooking mushrooms hot and fast helps keep their moisture content, preventing them from shrivelling up and drying out. Portobellos are particularly suited to this method as they’re large enough to retain their juicy texture while also caramelising on the outside.

Recipe By

Thea Everett

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