Nutrition,  Recipes

Sautéed Mushroom and Avocado Quesadillas (quick and easy lunch)

I often default to quesadillas when I am out of time, out of other options or pretty much whenever I can create any other excuse to make them. My kids always enjoy them. And they can be served warm or cold.  Yes, the quesadilla name may imply cheese but my version, as always, is vegan.  No cheese is needed when you can use hummus. Trust me on this. Hummus, cooked in a sandwich, tastes absolutely fantastic and it will even do a decent job at holding the sandwich together.

The recipe for one of my versions is below. But feel free to create your own. The principle is simple: cook hummus in bread.

Sautéed Mushrooms
  • 3 shallots, thinly sliced
  • 6 medium portobello mushrooms, thinly sliced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, as needed
  • 1 avocado, sliced
  • 2 large tortillas
  • 4 tablespoons hummus
  • Fresh arugula
Sautéed Mushrooms
  1. Heat the olive oil in a skillet over medium heat.
  2. Add the shallots and cook, stirring occasionally, until the shallots are translucent. About 3 minutes.
  3. Add salt and black pepper (adjust to taste).
  4. Add the mushrooms and cook until most of the juice is reduced.
Assembling the quesadillas
  1. Spread 2 tablespoons of hummus over one side of a tortilla.
  2. Add half of the sautéed mushrooms over the hummus and fold the tortilla in half.
  3. Cook both sides in a skillet until each side gets a nice crust with slightly charred spots (alternatively, cook in a panini maker).
  4. Repeat for the second quesadilla.
  5. After they are cooked, open the fold briefly to add the avocado slices and fresh arugulas.

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