This easy vegetarian quesadilla is stuffed with mozzarella cheese, mushrooms, red pepper, onions and garlic. It's easy to make this cheesy entree right on your stovetop in under 15 minutes!
Chop onion and red bell pepper, then add them into a pan or large skillet with 2 tbsp of olive oil and season with salt. Sauté over medium heat until soft. Next, add minced garlic cloves and stir until fragrant.
Chop mushrooms into slices and add them to the pan, sauté until soft and juicy.
Make the quesadillas: take one tortilla and fill ½ with pieces of mozzarella cheese and the other ½ with mashed avocado. Then spoon the mushroom filling on the mozzarella side and fold the quesadilla, leaving the cheesy side on the bottom.
Heat a skillet with a piece of butter or a tbsp of oil, and warm the quesadilla. First, place it with the cheesy side to the skillet for the cheese to melt quickly. Then flip it to the other side to warm it. This process should take 1-2 minutes on each side. If the quesadilla starts to smoke, remove it from heat.
Serve the quesadillas warm with toppings.
Notes
Toppings
Salsa/ cashew spread is perfect for vegan-friendly diets
hot sauce
cilantro
Freeze in an air-tight zippered bag for up to 3 months.Store in an air tight container in the fridge, then reheat in a pan with butter or in the oven at 350 degrees for 5-10 minutes.