- 1/2 tsp MAGGI Mushroom Liquid Fonds Concentrate
- 3 tbsp Sunflower oil
- 250g Mushrooms mixed such as portobello and closed cup - sliced
- 100g Shallots finely diced
- 2 Garlic cloves crushed
- 4 Flour tortillas
- 200g Reduced fat mature cheddar grated
- 2 tbsp Flat leaf parsley roughly chopped
Mushroom Quesadillas
Ingredients
Method
Heat half the oil in a frying pan and add the mushrooms. Cook over a high heat until the mushroom liquor has started to evaporate.
Add the remaining oil and shallots, cook until soft.
Add the garlic and cook for a further 3 minutes.
Mix in the chopped parsley and liquid fonds.
Spread the mixture over one half of a tortilla, top with some cheese.
Fold the tortilla and brush with olive oil to prevent sticking whilst being cooked.
Cook in a frying pan or on a griddle until golden brown & crisp.
Cut into wedges and serve.
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