Mushroom quesadillas with Beemster® Belegen

Main course. 2 persons. Preparation 15 min.

Ingredients

• ½ clove of garlic
• 200 g mushroom mix
• 1 tbsp olive oil
• 4 whole grain tortillas
• 6 slices Beemster® Belegen
• 4 sprigs of parsley
• 1 tsp truffle oil

Prepare

1. Finely chop the ½ clove of garlic. Tear or cut the mushrooms into pieces. Heat the oil in a wok. First add the garlic and then immediately add the mushrooms. Stir-fry for about 5 min. Season to taste with salt and pepper.
2. Top half of each tortilla with a slice of cheese. Spread the mushrooms on top. Finely chop the parsley and divide over the mushroom. Drizzle the truffle oil on top. Top the filling with another ½ slice of cheese and fold the tortillas in half.
3. Place 2 quesadillas each time in a dry skillet and cook over low heat for 7-8 min. Turn halfway through, using a plate if necessary. Remove from the pan when the quesadillas are golden brown and the cheese has melted.

Serving tip

Serve the mushroom quesadillas with a salad of 3 sliced tomatoes and 1 sliced ball of mozzarella roof top on a platter. Drizzle with 2 tbsp (fresh) pesto.

Preparation tip

Can also be made with Beemster® Young.

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