Broccoli and Mushroom Quesadilla Recipe

Instructions: How to Make Broccoli and Mushroom Quesadillas

Step 1: Cook the Mushrooms

Chop up the mushrooms into small pieces. Put a tablespoon of olive oil into a frying pan and heat it up properly. Chuck the mushrooms in to spread them out so they’re not crowded.

Cook for about 10 minutes, letting them brown. Try not to stir too often, as that’s how they get some proper colour.

Step 2: Add Broccoli, Garlic, and Chilli

Next, chop your broccoli nice and small so it cooks quickly. Finely chop your garlic and chilli too, smaller bits mean better flavour spread.

Add all this into the pan with the mushrooms. Sprinkle in a good pinch of salt and pepper, then cook it for a couple of minutes. Give it a regular stir so nothing catches or burns.

Step 3: Add Hazelnuts and Spring Onions

Roughly chop your hazelnuts and slice up the spring onions. Throw them in the pan, give everything a good stir, and cook for another couple of minutes. Once it smells delicious and the veggies feel tender, you’re done. Take the pan off the heat.

Step 4: Assemble the Quesadillas

Lay out a tortilla on a board and spread a thin layer of vegan mayo on it. Spoon a generous amount of broccoli and mushroom mix evenly over the tortilla, right up to the edges. Sprinkle over grated mozzarella or your vegan cheese. Top with another tortilla and press down firmly with a spatula.

Repeat this step to make the remaining quesadillas.

Step 5: Cook Until Crispy

Clean your pan quickly, add 1 tablespoon of olive oil, and heat it up again. Cook each of them over medium heat and about 2 minutes each side. They’re ready when they’re golden and crispy. Slice them into triangles and serve them hot.

Tips for the Best Quesadillas

These family tips from Forest Whole Foods are optional but worth it:

• Don’t cook too many mushrooms at once. Otherwise, they’ll steam and won’t brown properly.
  Chop your vegetables small enough. Big pieces will spill out when flipping the quesadillas.
  Don’t add too much mayonnaise. Add just enough to help things stick, not too much or the tortilla goes soggy.
  Press firmly on the quesadillas when assembling. It helps keep everything neatly together while cooking.
  Keep heat medium when frying. High heat will burn the tortilla before the cheese melts.

Ingredient Swaps and Substitutes

Tenderstem broccoli works great, but regular broccoli is fine. Just cut it smaller so it cooks quickly. Mushrooms are flexible: chestnut, portobello, or oyster mushrooms all work.

Also, you can use walnuts or almonds instead of hazelnuts, just toast them lightly first.

If you’re dairy-free or vegan, pick your favourite plant-based cheese. Vegan mayonnaise is perfect, but hummus or avocado mash are great, tasty alternatives. Add extra veggies too, spinach, peppers, or sweetcorn all taste good in this quesadilla.

Want extra heat? Add more chilli flakes or drizzle with hot sauce before serving.

FAQs

Can I Freeze These Quesadillas?

Technically yes, but quesadillas are best fresh. If you really have to freeze, assemble them fully, wrap individually, and freeze for up to a month. Reheat gently in a frying pan until they’re hot and crispy. The texture won’t be quite the same, but still pretty good.

How Long Do Quesadillas Last in the Fridge?

You can keep quesadillas about 2 to 3 days in the fridge. Wrap tightly or store in a sealed container. Reheat in a frying pan (no oil needed) or briefly in the oven. Don’t microwave them because they’ll turn soft and chewy.

What Else to Use Instead of Vegan Mayo?

Guacamole, hummus, salsa, or even pesto all taste great in quesadillas. If you use something wetter, spread thinly so your tortillas don’t go soggy. Vegan mayo helps stick everything together nicely, but it’s not essential.