Step 1

Trim the mushrooms and remove the stems if you’re using a variety, such as shiitake, that have particularly tough stems. Save the stems to make mushroom or other vegetable broth, and chop the remaining mushrooms.

Step 2

In a medium skillet over medium heat, heat the olive oil until shimmering. Add the garlic and cook for 30 seconds, stirring so it does not burn.

Step 3

Add the mushrooms, salt and pepper. Cook, stirring, until the mushrooms have reduced a bit in size, about 5 minutes. Stir in the parsley, then scrape the mixture into a medium bowl.

Step 4

Wipe the skillet clean and return to medium heat. Toast the corn tortillas, one at a time, for 1 minute on one side.

Step 5

Working in batches as needed, put as many tortillas as will fit in the pan, and place a few pieces of cheese over just half of each tortilla, on the untoasted side. Scatter about 2 tablespoons of the mushroom mixture over the cheese. Fold the tortilla in half, covering the filling.

Step 6

Cook until the tortillas are lightly charred and the cheese is melted, 1 to 2 minutes per side. Serve hot with your favorite salsa or hot sauce on the side.