mushroom & avocado panini

In our household, these fast and easy cooked sandwiches are fondly known as ‘squishes’. Play around with the ingredients if you like by adding a little dairy-free sour cream, a pinch of chilli flakes or different fresh herbs.

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SERVES: 1–2

PREPARATION: 5 minutes

COOKING: about 6 minutes

2 tablespoons olive oil, plus extra for brushing

200 g (7 oz) fresh mushrooms, sliced

1 garlic clove, finely chopped

2 tablespoons lemon juice, plus extra to taste

1 small handful flat-leaf (Italian) parsley, chopped

sea salt flakes

freshly ground black pepper

1 ripe avocado

1 large flour tortilla

Heat the olive oil in a large frying pan and add the mushrooms and garlic. Cook over a medium heat, stirring often, until the mushrooms are soft and juicy. Add 1 tablespoon of the lemon juice and all of the parsley and season well with salt and pepper. Cook for a couple more minutes, stirring. Reduce the heat to low and leave the pan slightly off the heat to keep warm.

Cut the avocado in half, remove the stone and scoop the flesh into a bowl. Mash well, add the remaining lemon juice and season with salt and pepper. Put the tortilla on a clean chopping board and spread the mashed avocado on the lower half. Top with the cooked mushrooms and then fold the top half over to make a semi-circle. Press down gently. Heat a griddle or frying pan over a medium–high heat, brush with oil and cook the filled tortilla for 3–4 minutes on each side, gently pressing down with a spatula, until golden or charred. Serve immediately.