Heat the olive oil in a large frying pan, add the mushrooms and garlic. Cook over a medium heat, stirring often, until the mushrooms are soft and juicy
Add 1 tspn of lemon juice and parsley and season with salt and pepper. Cook for a few more mins, 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 lemon juice and season with salt and pepper
Put the tortilla on a 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 frying pan over a medium-high heat, brush with oil and cook the tortilla for 3-4 mins on each side. Gently press down with the spatula. Once golden or charred, its ready, serve immediately and enjoy!
You might like to play around with the ingredients by adding some fresh herbs, a pinch of chilli flakes or a little dairy free sour cream.