Main content

Fontina cheese and mushroom quesadilla


  • 8 flour tortillas

  • 400g Fontina cheese, cut into thin pieces

  • 300g button mushrooms, finely sliced and sautéed in a little olive oil

  • Truffle (optional)


  • 1.

    Heat a non-stick frying pan over medium heat.

  • 2.

    Arrange half of the cheese on the four tortillas ensuring a 2cm border is left around each. Now

  • 3.

    Portion out the cooked mushrooms and drizzle with a very small about of truffle oil (optional).

  • 4.

    Finish with the last of the cheese and finally top with the remaining tortillas.

  • 5.

    Cook in the pan for 1-2 minutes on each side. The tortillas should be golden on the outside and gooey in the centre.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings