Mushroom and pumpkin tortilla
- 500 g baby chestnut mushrooms
- cheese to taste
- honey or date syrup
- oil, salt and pepper
Peel the pumpkin, cut into cubes, then brush with honey or date syrup to taste. Place on a sheet of baking paper and bake for about 30 minutes.
Season the mushroom heads with salt and pepper and fry in a little oil.
Wash the lettuce leaves and place on the tortilla. Top with the pumpkin and mushroom filling, add cubes of cheese, then roll up the tortilla and eat at once.