Cooking with Lounge | Snack time

Cooking with Lounge | Snack time

Mushroom quesadillas

Serves 5

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10 flour tortillas (10-inch diameter)

500g white button mushrooms, sliced

100g onion, sliced

50g parsley, chopped

600g Gouda, grated

60ml olive oil

For guacamole

5 ripe avocados

100g white onion, diced

150g tomato, diced

2 green chillies, chopped

50g fresh coriander, chopped

3 tbsp lemon juice

Salt and pepper to taste


To make the quesadillas: In a heavy-bottomed pan, heat olive oil and add the sliced onions and mushrooms. Season with a little salt and pepper and a dash of lemon juice. Sauté lightly till soft, but don’t brown them.

Heat a skillet over low flame and lightly toast the tortillas. Cover the tortillas with grated cheese and top up half of them with a thin layer of mushroom mixture. Toast the tortillas and when the cheese starts to melt cover the ones with sautéed mushrooms with the ones with only cheese. Press lightly with a spatula and continue toasting till golden brown on both sides. Remove from fire, cut into wedges and serve hot with guacamole.

To make the guacamole: Cut the avocados in half, remove the stones and scrape the pulp from the shell. Mash the pulp well with a fork. Fold in the diced onions, tomatoes, coriander and chillies. Add a little lemon juice and mix well together. Season with salt and pepper.