Mushroom Quesadillas



Standard Supplier 28th May 2013


Standard Supplier

Mushroom Quesadillas

Perfect for a lazy weekend brunch or a cooked breakfast on the move.


  • 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


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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