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Golden tortilla half-moons filled with browned mushrooms, softened shredded cabbage and onion, with no cheese.
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Mushroom Cabbage Tortilla Folds Without Cheese

Mushroom cabbage tortilla folds with browned cremini, tender cabbage, garlic, Dijon, and lemon. Two lightly filled tortillas are toasted without cheese for a crisp, savory lunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 light lunch portions
Course: Lunch
Ingredients Equipment Method Notes

Ingredients
  

  • 6 ounces cremini mushrooms 170 g; clean, trim tough stem ends, and chop into 1/4- to 1/2-inch pieces
  • 1 1/2 cups thinly sliced green cabbage measure after slicing
  • 1/2 small onion finely chopped
  • 1 tablespoon olive oil
  • 1 garlic clove minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 2 ready-to-eat flour tortillas about 8 inches across
  • salt to taste; start with a small pinch
  • black pepper to taste
  • 1 tablespoon water up to this amount, only if needed while softening the cabbage

Equipment

  • 12-inch skillet
  • Wide spatula
  • Mixing bowl
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Prepare the filling ingredients Clean and chop the mushrooms, thinly slice and measure the cabbage, finely chop the onion, and mince the garlic. Set out the Dijon, lemon, tortillas, and seasonings so they are ready when the pan is hot.
  2. Brown the mushrooms Heat the olive oil in a 12-inch skillet over medium-high heat. Add the mushrooms and spread them out. Cook for about 4–6 minutes, stirring occasionally, until released moisture has evaporated and some edges are brown. If the pan is still watery, continue to that cue before moving on.
  3. Soften the cabbage and onion Add the cabbage, onion, and a small pinch of salt. Reduce to medium heat and cook for about 5–7 minutes, stirring regularly, until the cabbage bends easily and the onion is softened. If the pan catches before the cabbage is tender, add up to 1 tablespoon water and scrape gently. Let that water evaporate completely.
  4. Finish the seasoning Stir in the garlic for about 30 seconds, until fragrant. Check that no liquid is pooling, then remove the pan from the heat. Stir in the Dijon, lemon juice, and black pepper; taste and adjust salt if needed. Transfer to a bowl and let steam escape for about a minute. Remove loose vegetable bits from the skillet before toasting.
  5. Fill the whole tortillas If the tortillas are stiff, warm them briefly according to the package directions. Divide the filling between them, spreading it over one half of each in an even layer and leaving about a ½-inch border. Fold the empty half over the filling to make a half-moon. Press lightly; reserve any filling that prevents the tortilla from closing comfortably.
  6. Toast both sides Return the skillet to medium heat without adding more oil. Set the two folded tortillas in the pan with room to turn them. Toast for about 2–3 minutes per side until golden in patches and crisp. Slide a wide spatula well underneath each fold and turn it gently, keeping the filling supported.
  7. Cut and serve Move the folds to a board and let them settle briefly while you get the plates. Cut each into two wedges with a sharp knife. Serve while the outside is crisp, keeping wet salads or sauces alongside rather than over the tortillas.

Notes

Timing and yield: About 35 minutes, making two folded 8-inch tortillas. Each person gets one fold, cut into two wedges. The time assumes both fit in the skillet; extra batches take longer.
Vegetable cues: Brown the mushrooms before adding the cabbage. Slice cabbage thinly, about 1/8 inch, and cook until supple. Use the optional water only if needed, then let it evaporate before filling the tortillas.
Folding: Keep each tortilla whole until after toasting. Fill half, leave a 1/2-inch border, fold over, and turn with broad support. The open rim will not seal like pastry. Reserve excess filling rather than stretching the tortilla.
Starting tortillas: Use ready-to-eat products; cook raw tortillas according to their package before filling. Check labels if avoiding dairy or other allergens.
Storage: Refrigerate in shallow covered containers within 2 hours, or 1 hour above 90°F/32°C. Keep at 40°F/4°C or below and use within 3–4 days. Reheat leftovers to 165°F/74°C. Leftover storage guidance.
Make ahead: Keep filling separate for better texture. Reheat refrigerated filling to 165°F/74°C before adding it to fresh tortillas; a quick toast alone can leave a cold center.