Meaty mushrooms complement oozy mozzarella in these vegetarian quesadillas that make a satisfying meal or snack any time of the day.
Recipe tags: smoky-chipotle base, easy difficulty, main, vegetarian, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | unsalted butter, divided |
| 1 lb | sliced brown mushrooms |
| 1 tbsp | Better Than Bouillon® Smoky Chipotle Base |
| 1 tbsp | finely chopped fresh thyme |
| 2 | cloves garlic, minced |
| 4 cups | packed baby spinach |
| 2 cups | shredded mozzarella cheese |
| 4 | large flour tortillas (10 inches) |
| 1 | avocado, halved, pitted, peeled and mashed |
| ½ cup | sour cream |
| 2 tbsp | lime juice |
Directions
In large skillet set over medium-high heat, melt 2 Tbsp butter. Cook mushrooms, stirring occasionally, for 5 to 6 minutes or until starting to brown.
Stir in Culinary Collection Smoky Chipotle, thyme and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until mushrooms are tender. Stir in spinach and cook for 1 minute or until wilted. Let cool slightly.
Sprinkle 1/4 cup mozzarella over half of each tortilla; top with mushroom mixture. Sprinkle 1/4 cup mozzarella over top of each. Fold each tortilla over to enclose filling.
In another large skillet set over medium heat, melt 1 Tbsp butter. In batches, cook quesadillas, flipping once, for 4 to 6 minutes or until tortillas are golden brown and cheese has melted, adding remaining butter as needed.
In small bowl, stir together avocado, sour cream, and lime juice until well combined.
Cut each quesadilla into 3 wedges. Serve with avocado cream for dipping.
Tips: Alternatively, use a mix of mushrooms, such as brown, oyster and shiitake, if desired.
Substitute mozzarella with Monterey Jack, Swiss or aged Cheddar cheese if preferred.
For a smoother avocado cream, purée in blender.