Vegetarian Savoury Pancakes Recipe with Garlic Mushroom and Brie

Garlic-mushroom-and brie-stuffed pancakes

  • serves 3
  • Easy

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

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Ingredients

  • butter for frying, plus extra for the tray
  • chestnut mushrooms 250g, sliced
  • garlic 1 clove, crushed
  • half-fat crème fraîche 6 tbsp
  • basil a handful, chopped
  • brie 100g, sliced
  • large flour tortilla wraps 3, halved
  • parmesan (or veggie alternative) finely grated to make 2-3 tbsp
  • olive oil
  • dressed green salad to serve (optional)

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.

Discover more of our best veggie meal ideas here...

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Nutritional Information

  • Kcals 391
  • Fat 24.9g
  • Saturates 14.9g
  • Carbs 22.4g
  • Sugars 2g
  • Fibre 2.1g
  • Protein 18.4g
  • Salt 1.4g
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