Mini Tortillas with Roasted Portobello Mushrooms & Honey Mustard Dressing
Smoky mushrooms, caramelized onions, and tangy honey mustard dressing come together in these flavorful mini tortillas—perfect for a light meal or appetizer!
Equipment
- Baking sheet
- Mixing bowls
- Whisk
- Knife and cutting board
- Skillet
Ingredients
For the Roasted Mushrooms & Onions:
- 2 large portobello mushrooms sliced
- 1 large onion thinly sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the Honey Mustard Dressing:
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- ¼ tsp garlic powder
- Pinch of salt
For Assembly:
- 4 mini tortillas
- ¼ cup fresh parsley chopped
Instructions
Roast the Mushrooms and Onions:
- Preheat oven to 400°F (200°C).
- Toss mushrooms and onions with olive oil, smoked paprika, salt, and black pepper.
- Spread on a baking sheet and roast for 20 minutes, flipping halfway.
- Tip: Broil for the last 2 minutes for extra caramelization.
Prepare the Honey Mustard Dressing:
- In a bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, garlic powder, and salt.
- Tip: Adjust sweetness or tanginess by adding more honey or vinegar.
Warm the Mini Tortillas:
- Heat a dry skillet over medium heat.
- Warm each tortilla for 30 seconds per side until soft.
- Tip: Keep tortillas warm by wrapping them in a clean towel.
Assemble the Tortillas:
- Layer roasted mushrooms and onions onto each tortilla.
- Drizzle with honey mustard dressing.
- Garnish with fresh parsley.
- Tip: Add crumbled feta or toasted pumpkin seeds for extra texture.
Notes
For a spicy kick, add red pepper flakes or sriracha to the dressing.
To make it vegan, replace honey with maple syrup.
Store leftovers in an airtight container for up to 3 days.
To make it vegan, replace honey with maple syrup.
Store leftovers in an airtight container for up to 3 days.