These cheese and mushroom quesadillas are quick, easy and super delicious.
Heat a non-stick frying pan over medium heat.
Arrange half of the cheese on the four tortillas ensuring a 2cm border is left around each. Now
Portion out the cooked mushrooms and drizzle with a very small about of truffle oil (optional).
Finish with the last of the cheese and finally top with the remaining tortillas.
Cook in the pan for 1-2 minutes on each side. The tortillas should be golden on the outside and gooey in the centre.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week