Roughly chop the mushrooms and add to a large frying pan with 1 tbsp of olive oil.

Fry on a medium to high heat for 10 minutes or until the mushrooms start to brown.

Roughly chop the broccoli and finely chop the garlic and chilli. Add all to the pan along with salt and pepper and cook for a further 2 minutes.

Roughly chop the hazelnuts and spring onions. Add to the pan and cook for a final 2 minutes then remove from the heat.

To assemble the quesadillas, take 1 tortilla and lay flat on a chopping board.

Smear with mayo then add a large spoon of the broccoli and mushrooms.

Spread the mixture evenly and to the edges of the tortilla.

Top with some of the grated mozzarella and then cover with another tortilla.

Push down firmly on the top tortilla with a spatula.

Repeat the process until you have 4 quesadillas.

Next, in a clean frying pan add 1 tbsp of olive oil then fry the quesadilla for about 2 minutes on each side or until golden brown.

Remove from the pan, cut into quarters and enjoy!