---
title: Mushroom Quesadillas
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mushroom-quesadillas-5512ad0e6ced6ee91f8b456a
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags:
  - Veggie
rating: 4.0
rating_count: 954
source_chef: Recipe Development Team
nutrition:
  calories: 583
  protein: 26
  fat: 33
  carbohydrates: 53
  fiber: 11
image: "https://images.recipes.furrysalamander.com/Mushroom%20Recipes/Button%20Mushrooms/mushroom-quesadillas.avif"
---

Preheat the oven to 200 degrees. Thinly slice @button mushrooms{16%ounce}. Mince @garlic{4%clove}. Chop @parsley{2%bunch}. Finely dice @tomato{2%unit}. Zest and halve @lemon{2%unit}.

Heat a #large pan{} over medium heat. Melt 1 tablespoon of the @butter{2%tbsp}(divided) in the pan, then add the mushrooms. Cook, tossing, for 5-6 minutes, until golden. Add the garlic and a pinch of parsley and cook for another ~{30%seconds}, until fragrant. Season with @salt{} and @pepper{}. Set aside.

Halve and pit @avocado{2%unit}. Scoop out the flesh into a #small bowl{} with a spoon and mash with a fork. Add the tomato, 1 tablespoon chopped parsley, 1 tablespoon lemon zest, and squeeze of lemon juice. Season with salt and pepper and set aside.

Wipe the pan clean and heat over medium-low. Place one of the @flour tortilla{8%unit} in the pan, then top with a sprinkle of the @mozzarella cheese{2%cup}(divided) and 1/4 of the mushrooms on one side of the tortilla. Top with another sprinkle of cheese and fold the tortilla over to seal it and allow cheese to melt.

Once golden brown, flip to crisp on the other side. Then, place the quesadilla on a #baking sheet{} and put it in the oven to keep warm. Continue building the other quesadillas, transferring into the oven as you finish.

Cut each quesadilla into wedges and serve with the guacamole to the side.