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
Melty Mushroom Quesadillas
with caramelised onions, cheddar cheese & crème fraîche
Hands on Time: 35 - 50 minutes
Overall Time: 35 - 60 minutes
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
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
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
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
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!
Onions - 2
Red Wine Vinegar - 60ml
Portobellini Mushrooms - 500g
Fresh Thyme - 8g
Crème Fraîche - 125ml
Fresh Parsley - 15g
Jalapeño Relish - 60g
Spinach - 200g
Baby Tomatoes - 320g
Cucumber - 200g
Wheat Flour Tortillas - 8
Grated Mozzarella & Cheddar Cheese Mix - 400g
Frequently Asked Questions
What is the preparation time for Melty Mushroom Quesadillas?
The preparation time for Melty Mushroom Quesadillas with caramelised onions, cheddar cheese & crème fraîche is between 35 and 50 minutes.
What is the total time required to make Melty Mushroom Quesadillas with caramelised onions, cheddar cheese & crème fraîche?
The total time required to make Melty Mushroom Quesadillas with caramelised onions, cheddar cheese & crème fraîche is between 35 and 60 minutes.
How many servings does Melty Mushroom Quesadillas provide?
4 servings
What are the main ingredients in Melty Mushroom Quesadillas?
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
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?
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
How many calories does Melty Mushroom Quesadillas have?
913 calories
How much fat content does Melty Mushroom Quesadillas have?
grams
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