Cooking together with “HELLO FRESH” !
These quesadillas era seriously addictive. Mushrooms are sauteed with butter, garlic, and parsley then pressed between toasted tortillas with mozzarella cheese. Fresh guacamole with tomato and lemon is great complement to the earthy mushrooms.
- Flour Tortillas 2
- Button Mushrooms 8 oz
- Parsley 1/2 oz
- Avocado 1
- Tomato 1
- Cloves Garlic 2
- Lemon 1
- Mozzarella Cheese 1 C
- Butter 1 T
Thinly slice the mushrooms, mince the garlic, chop the parsley and finely dice the tomato.
Heat a pan over medium heat. Add the butter and garlic and cook for a couple seconds until fragrant.
Add the mushrooms and cook for 5 minutes, until mushrooms are cooked through. Season with 1/4 teaspoon salt.
Scoop out the avocado with a spoon.
And mash with a fork.
Add the tomato, the parsley, juice of half the lemon and 1/4 teaspoon salt and pepper to taste.
Set aside in the fridge.
Wipe the pan clean and return to the stove. Place it over medium-low heat and place a tortilla in the pan.
Add 1/2 of the cheese and half the mushrooms on half of the tortilla.
Fold over and let the cheese melt. Once golden brown on one side. Set aside and repeat with the other tortilla.
Cut tortillas into pieces.