Mushroom Quesadillas

Name: Mushroom Quesadillas with Lemony Guacamole
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 4 unit Flour Tortilla; 8 ounce Button Mushrooms; 1 unit Avocado; 1 bunch Parsley; 1 unit Tomato; 1 unit Lemon; 2 clove Garlic; 1 cup Mozzarella Cheese; 1 tablespoon Butter; unit Salt; unit Pepper

with Lemony Guacamole

Recipe Development TeamPublished on March 25, 2015

3.8

(954)

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This fiesta of flavors will satisfy your craving for Mexican, plus it's vegetarian, so everyone can enjoy! WE added a squeeze of lemon and some lemon zest to the guacamole to brighten it - feel free to add more or less, depending on how much zing you're looking for!

Tags:

Veggie

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 unit

Flour Tortilla

(Contains: Wheat)

8 ounce

Button Mushrooms

1 unit

Avocado

1 bunch

Parsley

1 unit

Tomato

1 unit

Lemon

2 clove

Garlic

1 cup

Mozzarella Cheese

(Contains: Milk)

Not included in your delivery

1 tablespoon

Butter

(Contains: Milk)

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories583 kcal

Energy (kJ)2439.3 kJ

Fat33 g

Carbohydrate53 g

Dietary Fiber11 g

Protein26 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Knife

•Large Pan

•Baking Sheet

Instructions

1

Preheat the oven to 200 degrees. Thinly slice the mushrooms. Mince the the garlic. Chop the parsley. Finely dice the tomato. Zest and halve the lemon.

2

Heat a large pan over the medium heat. Melt 1 tablespoon butter in the pan, then add the mushrooms. Cook, tossing, for 5-6 minutes, until golden. Add the garlic and a pinch of parsley and cook for another 30 seconds, until fragrant. Season with salt and pepper. Set aside.

3

Halve and pit the avocado. Scoop out the flesh into a small bowl with a spoon and mash with a fork. Add the tomato, 1 tablespoon chopped parsley, 1 tablespoon lemon zest, and squeeze of lemon juice. Season with salt and pepper and set aside.

4

Wipe the pan clean and heat over the medium-low. Place 1 tortilla in the pan, then top with a sprinkle of cheese and 1/4 of the mushrooms on one side of the tortilla. Top with another sprinkle of cheese and fold the tortilla over to seal it and allow cheese to melt.

5

Once golden brown, flip to crisp on the other side. Then, place the quesadilla on a baking sheet and put it in the oven to keep warm. Continue building the other quesadillas, transferring into the oven as you finish.

6

Cut each quesadilla into wedges and serve with the guacamole to the side.