Mushroom Quesadillas

🥘 Ingredients

• avocado
  2 unit
• butter
  1 tbsp
• button mushrooms
  8 oz
• flour tortilla
  4 unit
• garlic
  2 clove
• lemon
  1 unit
• mozzarella cheese
  ½ cup
• parsley
  2 tbsp
• pepper
  1 tsp
• salt
  1 tsp
• tomato
  1 unit

🍳 Cookware

• knife
• large pan
• small bowl
• spoon
• fork
• baking sheet

1. 1

   Preheat the oven to 200 degrees. Using a knife , prepare the vegetables: thinly slice the button mushrooms , mince the garlic , chop the parsley , finely dice the tomato , and zest and halve the lemon .

   button mushrooms: 8 oz, garlic: 2 clove, parsley: 2 tbsp, tomato: 1 unit, lemon: 1 unit
2. 

   2

   Heat a large pan over medium heat. Melt 1 butter in the pan, then add the button mushrooms. Cook, tossing, for ⏱️ 5 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: 1 tbsp, salt: 1 tsp, pepper: 1 tsp
3. 

   3

   Halve and pit the avocado . Scoop out the flesh into a small bowl with a spoon and mash with a fork . Add the tomato, 1 tbsp chopped parsley, 1 tbsp lemon zest, and a 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 1 flour tortilla in the pan, then top with a sprinkle of mozzarella cheese and ¼ 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: 4 unit, mozzarella cheese: ½ cup
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.