What are the main ingredients in Melty Mushroom Quesadillas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional), Sugar/Sweetener/Honey

What is the nutritional information of Melty Mushroom Quesadillas?

Calories: 913, Carbs: 76 grams, Fat: grams, Protein: 37.9 grams, Sugar: 21.8 grams, Salt: 1400 grams

How do I prepare Melty Mushroom Quesadillas?

TIME TO DINE!: Time to plate up a quesadilla you won't forget in a hurry! Arrange the flavour-packed triangles on a plate with dollops of the jalapeño crème fraîche and side with some tomato salsa. Garnish with the remaining chopped parsley and jalapeño relish. Tuck in! QUESADILLA ME, BABY!: Place a grill or nonstick pan over a high heat. When hot, add 1 tortilla and cook on one side for 30 seconds or until slightly toasted and charred. Remove from the pan, then repeat with the remaining tortillas. Place 2 tortillas, toasted-side up, on a board. Top each one with the caramelised onions, mushrooms, sautéed spinach leaves, and grated cheese equally, then sandwich with the remaining tortillas, toasted-side down. Return the grill pan or pan to high heat. Add 1 quesadilla and cook for 1-2 minutes until toasted on one side and the cheese is melted. Repeat with the remaining quesadilla. On completion, cut each one into quarters until you have 8 triangles. MUSHROOM MANIA: Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms and chopped thyme for 4-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season. BRING THE ZING: Meanwhile, in a small bowl, combine the crème fraîche, ¾ of the chopped parsley, and ¾ of the jalapeño relish to taste. Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 2-3 minutes until wilted. Remove from the pan on completion, season and set aside. In a salad bowl, place the quartered tomatoes and diced cucumber with a drizzle of oil and season. Toss to combine and set aside. IT GOES ON ONION: Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced onion for 8-10 minutes until soft and translucent. Stir through the red wine vinegar and a sweetener of choice, to taste, and cook for a further 5 minutes until the onion is caramelised. Remove the pan from the heat, season and set aside.

What should be prepared from my kitchen to make Melty Mushroom Quesadillas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional), Sugar/Sweetener/Honey

Melty Mushroom Quesadillas

An elegant vegetarian twist on a dish you love and know so well! Golden fried, thyme-laced mushrooms, oozy cheese, wilted spinach and caramelised onions packed into tortillas. Toasted to melty perfection, dolloped with jalapeño and parsley crème fraîche, and there you have it!

Melty Mushroom Quesadillas

with caramelised onions, cheddar cheese & crème fraîche

Hands on Time: 35 - 50 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Creme Fraiche
Cucumber
Fresh Parsley
Fresh Thyme
Grated Mozzarella & Cheddar Cheese Mix
Jalapeño Relish
Onion
Onions
Portobellini Mushrooms
Red Wine Vinegar
Spinach
Wheat Flour Tortillas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)
Sugar/Sweetener/Honey

Serves 1

IT GOES ON ONION
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced onion for 8-10 minutes until soft and translucent. Stir through the red wine vinegar and a sweetener of choice, to taste, and cook for a further 5 minutes until the onion is caramelised. Remove the pan from the heat, season and set aside.
MUSHROOM MANIA
Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms and chopped thyme for 4-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season.
BRING THE ZING
Meanwhile, in a small bowl, combine the crème fraîche, ¾ of the chopped parsley, and ¾ of the jalapeño relish to taste. Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 2-3 minutes until wilted. Remove from the pan on completion, season and set aside. In a salad bowl, place the quartered tomatoes and diced cucumber with a drizzle of oil and season. Toss to combine and set aside.
QUESADILLA ME, BABY!
Place a grill or nonstick pan over a high heat. When hot, add 1 tortilla and cook on one side for 30 seconds or until slightly toasted and charred. Remove from the pan, then repeat with the remaining tortilla. Place 1 tortilla, toasted-side up, on a board. Top with the caramelised onions, mushrooms, sautéed spinach leaves, and grated cheese. Then sandwich with the remaining tortilla, toasted-side down. Return the grill pan or pan to a high heat. Add the quesadilla and cook for 1-2 minutes until toasted on one side and the cheese is melted. On completion, cut into quarters until you have 4 triangles.
TIME TO DINE!
Time to plate up a quesadilla you won't forget in a hurry! Arrange the flavour-packed triangles on a plate with dollops of the jalapeño crème fraîche and side with some tomato salsa. Garnish with the remaining chopped parsley and jalapeño relish. Tuck in!

Onion - 1
Red Wine Vinegar - 15ml
Portobellini Mushrooms - 125g
Fresh Thyme - 2g
Crème Fraîche - 30ml
Fresh Parsley - 4g
Jalapeño Relish - 15g
Spinach - 50g
Baby Tomatoes - 80g
Cucumber - 50g
Wheat Flour Tortillas - 2
Grated Mozzarella & Cheddar Cheese Mix - 100g

Download the Recipe

Serves 2

IT GOES ON ONION
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced onion for 8-10 minutes until soft and translucent. Stir through the red wine vinegar and a sweetener of choice, to taste, and cook for a further 5 minutes until the onion is caramelised. Remove the pan from the heat, season and set aside.
MUSHROOM MANIA
Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms and chopped thyme for 4-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season.
BRING THE ZING
Meanwhile, in a small bowl, combine the crème fraîche, ¾ of the chopped parsley, and ¾ of the jalapeño relish to taste. Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 2-3 minutes until wilted. Remove from the pan on completion, season and set aside. In a salad bowl, place the quartered tomatoes and diced cucumber with a drizzle of oil and season. Toss to combine and set aside.
QUESADILLA ME, BABY!
Place a grill or nonstick pan over a high heat. When hot, add 1 tortilla and cook on one side for 30 seconds or until slightly toasted and charred. Remove from the pan, then repeat with the remaining tortillas. Place 2 tortillas, toasted-side up, on a board. Top each one with the caramelised onions, mushrooms, sautéed spinach leaves, and grated cheese equally, then sandwich with the remaining tortillas, toasted-side down. Return the grill pan or pan to high heat. Add 1 quesadilla and cook for 1-2 minutes until toasted on one side and the cheese is melted. Repeat with the remaining quesadilla. On completion, cut each one into quarters until you have 8 triangles.
TIME TO DINE!
Time to plate up a quesadilla you won't forget in a hurry! Arrange the flavour-packed triangles on a plate with dollops of the jalapeño crème fraîche and side with some tomato salsa. Garnish with the remaining chopped parsley and jalapeño relish. Tuck in!

Onion - 1
Red Wine Vinegar - 30ml
Portobellini Mushrooms - 250g
Fresh Thyme - 4g
Crème Fraîche - 60ml
Fresh Parsley - 8g
Jalapeño Relish - 30g
Spinach - 100g
Baby Tomatoes - 160g
Cucumber - 100g
Wheat Flour Tortillas - 4
Grated Mozzarella & Cheddar Cheese Mix - 200g

Download the Recipe

Serves 3

IT GOES ON ONION
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced onion for 10-12 minutes until soft and translucent. Stir through the red wine vinegar and a sweetener of choice, to taste, and cook for a further 5 minutes until the onion is caramelised. Remove the pan from the heat, season and set aside.
MUSHROOM MANIA
Place a large pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms and chopped thyme for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan on completion and season.
BRING THE ZING
Meanwhile, in a small bowl, combine the crème fraîche, ¾ of the chopped parsley, and ¾ of the jalapeño relish to taste. Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 3-4 minutes until wilted. Remove from the pan on completion, season and set aside. In a salad bowl, place the quartered tomatoes and diced cucumber with a drizzle of oil and season. Toss to combine and set aside.
QUESADILLA ME, BABY!
Place a grill or nonstick pan over a high heat. When hot, add 1 tortilla and cook on one side for 30 seconds or until slightly toasted and charred. Remove from the pan, then repeat with the remaining tortillas. Place 3 tortillas, toasted-side up, on a board. Top each one with the caramelised onions, mushroom, sautéed spinach leaves, and grated cheese equally, then sandwich with the remaining tortillas, toasted-side down. Return the grill pan or pan to high heat. Add 1 quesadilla and cook for 1-2 minutes until toasted on one side and the cheese is melted. Cover to keep warm while you repeat with the remaining quesadillas. On completion, cut each one into quarters until you have 12 triangles.
TIME TO DINE!
Time to plate up a quesadilla you won't forget in a hurry! Arrange the flavour-packed triangles on a plate with dollops of the jalapeño crème fraîche and side with some tomato salsa. Garnish with the remaining chopped parsley and jalapeño relish. Tuck in!

Onions - 2
Red Wine Vinegar - 45ml
Portobellini Mushrooms - 375g
Fresh Thyme - 6g
Crème Fraîche - 85ml
Fresh Parsley - 12g
Jalapeño Relish - 45g
Spinach - 150g
Baby Tomatoes - 240g
Cucumber - 150g
Wheat Flour Tortillas - 6
Grated Mozzarella & Cheddar Cheese Mix - 300g

Download the Recipe

Serves 4

IT GOES ON ONION
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced onion for 10-12 minutes until soft and translucent. Stir through the red wine vinegar and a sweetener of choice, to taste, and cook for a further 5 minutes until the onion is caramelised. Remove the pan from the heat, season and set aside.
MUSHROOM MANIA
Place a large pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms and chopped thyme for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan on completion and season.
BRING THE ZING
Meanwhile, in a small bowl, combine the crème fraîche, ¾ of the chopped parsley, and ¾ of the jalapeño relish to taste. Wipe down the pan if necessary and return it to a medium-high heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 3-4 minutes until wilted. Remove from the pan on completion, season and set aside. In a salad bowl, place the quartered tomatoes and diced cucumber with a drizzle of oil and season. Toss to combine and set aside.
QUESADILLA ME, BABY!
Place a grill or nonstick pan over a high heat. When hot, add 1 tortilla and cook on one side for 30 seconds or until slightly toasted and charred. Remove from the pan, then repeat with the remaining tortillas. Place 4 tortillas, toasted-side up, on a board. Top each one with the caramelised onions, mushrooms, sautéed spinach leaves, and grated cheese. Then sandwich with the remaining tortillas, toasted-side down. Return the grill pan or pan to high heat. Add 1 quesadilla and cook for 1-2 minutes until toasted on one side and the cheese is melted. Cover to keep warm while you repeat with the remaining quesadillas. On completion, cut each one into quarters until you have 16 triangles.
TIME TO DINE!
Time to plate up a quesadilla you won't forget in a hurry! Arrange the flavour-packed triangles on a plate with dollops of the jalapeño crème fraîche and side with some tomato salsa. Garnish with the remaining chopped parsley and jalapeño relish. Tuck in!