Garlic mushroom and brie stuffed pancakes

Name: Garlic mushroom and brie stuffed pancakes
Total time: 40 min
Yield: Serves 3
Ingredients: for frying butter plus extra for the tray; 250g chestnut mushrooms sliced; 1 clove garlic crushed; 6 tbsp half-fat crème fraîche; a handful basil chopped; 100g brie sliced; 3 large flour tortilla wraps halved; finely grated to make 2-3 tbsp parmesan (or veggie alternative); olive oil; to serve (optional) dressed green salad

Janine Ratcliffe

Published: September 9, 2019 at 4:02 PM

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Serves 3

Easy

Total time: 40 mins

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Stuff tortilla wraps with brie and mushrooms and bake until golden and bubbling for an indulgent vegetarian midweek meal

Gluten free

Vegetarian

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Ingredients

Nutrition

for frying butter

plus extra for the tray
250g chestnut mushrooms

sliced
1 clove garlic

crushed
6 tbsp half-fat crème fraîche
a handful basil

chopped
100g brie

sliced
3 large flour tortilla wraps

halved
finely grated to make 2-3 tbsp parmesan (or veggie alternative)
olive oil
to serve (optional) dressed green salad

Nutrition: per serving

kcal391

low
fat24.9g
saturates14.9g
carbs22.4g
sugars2g
fibre2.1g
protein18.4g
salt1.4g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6 and butter a baking dish. Heat a large knob of butter in a frying pan and fry the mushrooms with seasoning until tender, adding the garlic halfway through. Stir in 3 tbsp of the crème fraîche and the basil. Divide the mushrooms between the wraps, top with the brie and fold up into triangles. Dot the rest of the crème fraîche on top. Scatter over the parmesan, drizzle with oil and bake for 10-15 minutes or until golden and bubbling. Serve with a green salad, if you like.

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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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