These cheese and mushroom quesadillas are quick, easy and super delicious.


  • 8 flour tortillas

  • 400g Fontina cheese, cut into thin pieces

  • 300g button mushrooms, finely sliced and sautéed in a little olive oil

  • Truffle (optional)


  • 1.

    Heat a non-stick frying pan over medium heat.

  • 2.

    Arrange half of the cheese on the four tortillas ensuring a 2cm border is left around each. Now

  • 3.

    Portion out the cooked mushrooms and drizzle with a very small about of truffle oil (optional).

  • 4.

    Finish with the last of the cheese and finally top with the remaining tortillas.

  • 5.

    Cook in the pan for 1-2 minutes on each side. The tortillas should be golden on the outside and gooey in the centre.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 232kj
  • Fat Total 12g
  • Saturated Fat 6g
  • Protein 11g
  • Carbohydrate 17g
  • Sugar 1g
  • Sodium 510mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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