Mushroom Quesadilla Bake

Mushroom Quesadilla Bake is a delectable low-carb Mexican dish that combines savory mushrooms and melted cheese, all baked to perfection. This easy-to-make recipe is perfect for a cozy dinner or a satisfying lunch.

Ingredients

• Portobello mushrooms - 200 grams, sliced
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Low-carb tortillas - 2 large
• Shredded cheese (cheddar or mozzarella) - 150 grams
• Fresh cilantro - 2 tablespoons, chopped
• Sour cream - for serving (optional)

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat the olive oil over medium heat and add the diced onion. Sauté until translucent, about 3-4 minutes.
3. Add the minced garlic to the skillet and sauté for another minute until fragrant.
4. Stir in the sliced Portobello mushrooms, cumin, paprika, salt, and black pepper. Cook until the mushrooms are tender and have released their moisture, about 5-6 minutes.
5. Remove the skillet from heat and stir in the chopped cilantro.
6. Lay one low-carb tortilla on a baking dish. Spread half of the mushroom mixture over the tortilla and sprinkle with half of the shredded cheese.
7. Top with the second tortilla and repeat the layering with the remaining mushroom mixture and cheese.
8. Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven, let it cool for a few minutes, then slice into wedges and serve with sour cream if desired.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 40 mg
• Total Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in fiber from mushrooms and low-carb tortillas, promoting digestive health.
• Contains protein from cheese, supporting muscle repair and growth.

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