• 8 flour tortillas

  • 400g Fontina cheese, cut into thin pieces

  • 300g button mushrooms, finely sliced and sautéed in a little olive oil

  • Truffle (optional)


  • 1.

    Heat a non-stick frying pan over medium heat.

  • 2.

    Arrange half of the cheese on the four tortillas ensuring a 2cm border is left around each. Now

  • 3.

    Portion out the cooked mushrooms and drizzle with a very small about of truffle oil (optional).

  • 4.

    Finish with the last of the cheese and finally top with the remaining tortillas.

  • 5.

    Cook in the pan for 1-2 minutes on each side. The tortillas should be golden on the outside and gooey in the centre.

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