Mushroom Quesadilla

  • Preparation time:
  • 10 min
  • Total time:
  • 20 min
  • Makes:
  • 4 adult servings
Mushroom Quesadilla

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Mushroom Quesadilla

Melty cheese and perfectly sauteed mushrooms squished between a soft flour tortilla? Hello, Meatless Mondays!

Ingredients

  • 1 tbsp unsalted butter
  • 2 227-g sliced button mushrooms
  • 1 150-g pkg Boursin , preferably garlic and herb
  • 2 cups baby spinach , optional
  • 2 cups grated mozzarella
  • 4 10-in. flour tortillas

Directions

  • Melt butter in a large non-stick pan over medium-high. Add mushrooms. Cook, stirring occasionally, until mushrooms are browned around the edges,
    8 to 10 min. Transfer to a plate. Wipe pan clean.
  • Spread 1/4 portion of Boursin over half of a tortilla. Scatter mushrooms, spinach and mozzarella over Boursin. Fold tortilla in half to enclose filling.
  • Cook in pan over medium-high until underside is golden, about 2 min. Then flip and continue until other side is golden, about 2 more min. Repeat with remaining tortillas and filling ingredients. Cut quesadillas into wedges and serve immediately.

Originally published in the Today’s Parent February 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

Nutrition (per serving)

  • Calories
  • 528
  • Protein
  • 22 g
  • Carbohydrates
  • 33 g
  • Fat
  • 37 g
  • Fibre
  • 4 g
  • Sodium
  • 875 mg
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