600 g White button Mercer mushrooms
1 Onion, finely chopped
300 g Grated mozzarella cheese
8 Tortillas
170 g Cream cheese
2 tsp Cumin seeds
3 tbsp Olive oil
Ingredients
Mushroom & Cheese Quesadilla
35 minutes
Serves 4
Method
- Heat 3 tablespoons of oil in a large frying pan over medium heat. Add the chopped onions and sauté for 5 minutes until they become translucent.
- Stir in the sliced mushrooms and ground cumin, cooking until the mushrooms start to release their juices, about 6-8 minutes.
- Remove the lid and continue cooking for another 4-6 minutes until excess liquid evaporates.
- Turn off the heat and remove the pan from the stove. Add the grated mozzarella cheese and cream cheese to the mushroom mixture, stirring until melted and well combined.
- Take one tortilla and spread a spoon of the mushroom mixture over the tortilla, leaving a 2cm border around the edges. Top with another tortilla to enclose the filling, creating a quesadilla.
- Wipe the frying pan with an oiled paper towel and return it to medium heat. Cook the quesadillas for 3-4 minutes on each side until golden brown and the filling is melted. Serve the mushroom quesadillas fresh and warm with chilli sauce on the side.
