Mini Mexican Mushroom Tortilla

Posted by Lorna Macchia on

These were created for those times when you are asked to bring a plate to a gathering, or when you have invited friends over for sunset drinks and want something nutritious yet tasty enough to go with the chilled botanical cocktails you plan to whip up.    

Ticking all the boxes for plant based eating, the great umami taste of mushrooms will keep the carnivores happy too.


We use all organic or biodynamic ingredients

Makes around 24


  • 1 cup cassava flour
  • ½ cup coconut flour
  • ½ tsp pink lake salt
  • 4 tbsp olive oil (+ additional to brush tortillas)
  • 1 cup warm filtered water

Mexican Mushroom Mix

  • 3 cups brown or button mushrooms
  • 4 cloves garlic
  • ½ red capsicum
  • ¼ small red chilli, seeds removed
  • ½ med red onion
  • ½ cup chopped coriander
  • ¼ cup chopped basil
  • 1 tbsp cold pressed, extra virgin olive oil
  • 1 ripe avocado, finely diced
  • 1 lime, thinly sliced into small wedges 



  • Pre heat oven to 180oC.
  • Line an oven tray with parchment paper.
  • Combine the cassava & coconut flour, salt, oil and water in a large bowl.
  • Mix with a spoon then with your hands to combine into a dough.
  • Roll the dough into a log and cut into 4 pieces.
  • Place a piece of dough between two pieces of parchment paper and using a small chopping board, press down until it flattens into a round thin tortilla.
  • Use a small shot glass to cut out circles approx. 4-5 cm diameter.
  • Place tortilla on parchment paper and brush lightly with olive oil.
  • Bake in oven for around 12-15 minutes until golden.
  • Allow to cool slightly on baking tray.

Mexican Mushroom Mix

  • Heat a heavy based fry pan over moderate heat.
  • Put mushrooms, garlic, capsicum, chilli & onion in a food processor and pulse quickly until ingredients are finely chopped and mixed. Alternatively chop finely by hand.
  • Add olive oil to pan and gently cook mushroom mix for around 10 minutes or until mushrooms are soft. Use additional olive oil if required.
  • Add chopped basil & coriander and mix through.
  • Drain any excess fluid from the pan and keep warm until tortillas are ready.


  • Place tortillas on a tray and top with a teaspoon of mushroom mix. Add avocado & a slither of lime to each tortilla and serve warm.

Mini Mexican Mushroom Tortilla

← Older Post Newer Post →

Leave a comment


Baked Cooked Gluten Free Low Lectin savory Vegan Vegan option

Roast Carrots with Harissa Yoghurt & Balsamic Maple Dressing

By Lorna Macchia

I have long loved the humble, crunchy carrot and once ate so many my skin got that odd orange (carotene) glow … however too many...

Read more
chocolate Dairy free Dairy free option Gluten Free Raw Sweet Vegan Vegan option

Crunchy Clusters

By Lorna Macchia

The evidence is pretty clear that cacao powder pretty much has super powers!   If you haven’t already worked out that eating chocolate makes you...

Read more