Mushroom Quesadillas

🥘 Ingredients

• avocado
  2 unit
• butter (divided)
  2 tbsp
• button mushrooms
  1 lb
• flour tortilla
  8 unit
• garlic
  4 clove
• lemon
  2 unit
• mozzarella cheese (divided)
  2 c
• parsley
  2 bunch
• pepper
• salt
• tomato
  2 unit

🍳 Cookware

• large pan
• small bowl
• baking sheet

1. 1

   Preheat the oven to 200 degrees. Thinly slice button mushrooms . Mince garlic . Chop parsley . Finely dice tomato . Zest and halve lemon .

   button mushrooms: 1 lb, garlic: 4 clove, parsley: 2 bunch, tomato: 2 unit, lemon: 2 unit
2. 

   2

   Heat a large pan over medium heat. Melt 1 tablespoon of the butter in the pan, then add the mushrooms. Cook, tossing, for 5-6 minutes, until golden. Add the garlic and a pinch of parsley and cook for another ⏱️ 30 seconds , until fragrant. Season with salt and pepper . Set aside.

   butter: 2 tbsp (divided), salt, pepper
3. 

   3

   Halve and pit avocado . Scoop out the flesh into a small bowl with a spoon and mash with a fork. Add the tomato, 1 tablespoon chopped parsley, 1 tablespoon lemon zest, and squeeze of lemon juice. Season with salt and pepper and set aside.

   avocado: 2 unit
4. 

   4

   Wipe the pan clean and heat over medium-low. Place one of the flour tortilla in the pan, then top with a sprinkle of the mozzarella cheese and 1/4 of the mushrooms on one side of the tortilla. Top with another sprinkle of cheese and fold the tortilla over to seal it and allow cheese to melt.

   flour tortilla: 8 unit, mozzarella cheese: 2 c (divided)
5. 

   5

   Once golden brown, flip to crisp on the other side. Then, place the quesadilla on a baking sheet and put it in the oven to keep warm. Continue building the other quesadillas, transferring into the oven as you finish.
6. 6

   Cut each quesadilla into wedges and serve with the guacamole to the side.