Mushroom Quesadilla

This Mushroom Quesadilla combines the earthy flavors of sautéed mushrooms with gooey cheese, all encased in a crispy tortilla. It's a delicious and satisfying vegetarian lunch option that's quick to prepare and packed with flavor.

Ingredients

• Mushrooms (button or cremini) - 200 grams, sliced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Bell pepper (any color) - 1, diced
• Cheddar cheese - 100 grams, shredded
• Mozzarella cheese - 100 grams, shredded
• Tortillas (flour or corn) - 4, 10-inch
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish (optional)

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced onion and bell pepper, and sauté for about 3-4 minutes until softened.
3. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and liquid has evaporated, about 5-7 minutes.
4. Season the mixture with salt and black pepper to taste, then remove from heat.
5. Place one tortilla in the skillet over low heat and evenly spread half of the mushroom mixture on one half of the tortilla.
6. Sprinkle half of the cheddar and mozzarella cheese over the mushroom mixture.
7. Fold the tortilla in half and cook for about 2-3 minutes on each side, until the cheese is melted and the tortilla is golden brown.
8. Repeat the process with the second tortilla and remaining filling.
9. Remove quesadillas from the skillet, cut into wedges, and garnish with fresh cilantro if desired.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 40 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 40 mg
• Total Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Mushrooms are a good source of antioxidants and vitamins.
• Cilantro can aid digestion and is rich in vitamins A, C, and K.

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