🥘 Spanish · Lunch · Easy difficulty · Vegetarian
Mushroom Bocadillo
A comforting Spanish lunch built around mushroom, seasoned with baguette rolls and olive oil.
- Prep time
- 5 min
- Cook time
- 10 min
- Total time
- 15 min
- Servings
- 4
- Calories
- 398 kcal
- Protein
- 9 g
- Carbs
- 40 g
- Fat
- 22 g
- Course
- Lunch
About this Spanish wrap
Mushroom Bocadillo is a Spanish lunch built around mushrooms. It takes about 15 min from start to finish, 5 minutes of prep and 10 minutes of cooking, and serves 4.
Cooking method: wrap. Difficulty is rated easy. Vegetarian.
Good for: under 25 minutes, kid friendly.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 400 g mushrooms, sliced
- 4 baguette rolls
- 2 tbsp olive oil
- 2 tomatoes
- 1 garlic clove
- 100 g manchego
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Season the mushroom and cook with a little oil until done, 8-10 minutes.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 2. Warm the baguette rolls in a dry pan or oven so they stay pliable.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 3. Assemble: layer the mushroom with olive oil, tomatoes and arlic clove.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 4. Fold, roll or sandwich it closed and toast for 2 minutes per side if desired.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 5. Cut in half and serve with smoked paprika.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
Do not overfill - it is how wraps fall apart.
Equipment you will need
- Frying pan
- Chopping board
- Clean towel to keep wraps warm
Nutrition per serving
Estimated per serving: 398 kcal, 9 g protein, 40 g carbohydrate and 22 g fat. Roughly 9% of the energy comes from protein, 41% from carbohydrate and 50% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Mushroom Bocadillo
Substitutions and variations
- Warm tortillas briefly in a dry pan so they bend without cracking.
- Use large lettuce leaves instead of wraps for a low-carb alternative.
- Pack sauces separately if you are making these to eat later.
Frequently asked questions about Mushroom Bocadillo
How long does Mushroom Bocadillo take to make?
It takes about 15 min in total: 5 minutes of prep and 10 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 398 kcal, with 9 g protein, 40 g carbohydrate and 22 g fat. These are estimates for the recipe's 4 servings.
Is Mushroom Bocadillo gluten-free?
It is not marked gluten-free in our data. Use certified gluten-free alternatives for any sauces or stocks if you need to avoid gluten.
Is it suitable for vegetarians or vegans?
Yes, it is vegetarian: no meat, poultry or fish.
How difficult is it to cook?
It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.
Can I make Mushroom Bocadillo ahead or freeze it?
Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.