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Mushroom and bean tortillas

Mushroom and bean tortillas

Portobellos can be grilled, roasted in the oven, or sautéed, and they make a great main ingredient in sandwiches, or stuffed with veggies and cheese. If you find yourself invited to a summer barbecue, bring portobellos as your ‘meat’ option. Just brush them with a little oil, season with salt and pepper, and grill for five minutes on each side. They’re also great sliced into strips and sautéed with onions, peppers and garlic and either method makes for a great sandwich.

Choose firm, plump portobellos – if they look dry or shriveled, don’t buy them. When you get them home, remove the mushrooms from the package, place them on a plate or a tray, and cover them with dry paper towels or use mushroom paper bags.

Place them in the refrigerator with plenty of room to let air circulate around them, and they should last for five or six days.

You can also cook them and store them in the freezer, in an airtight freezer bag, for several months.

Recipe and tips courtesy of


1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
250g fresh portobello mushrooms, sliced thinly
1/2 cup sliced capsicum
1/2 cup chopped onion
1 can refried beans

  1. Heat oil in hot skillet. Add mushrooms, onion and capsicum to pan.
  2. Season with salt and pepper.
  3. Cook, stirring frequently, for 5 to 6 minutes, until veggies are just tender.
  4. Add refried beans and stir until mixed through.
  5. Serve with flour tortillas, salsa and guacamole.