Gooey Mushroom Quesadillas

Name: Gooey Mushroom Quesadillas
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican, Latin American, American
Ingredients: 8 oz (227 g) extra-firm tofu, drained; ½ cup and 2 tbsp (150 ml) water; 2 tbsp and 2 tsp (20 g) tapioca flour; 1½ tbsp (14 g) nutritional yeast; 1½ tsp (7 ml) lemon juice; ¾ tsp garlic powder; ¾ tsp salt; 2 cups (151 g) baby portobello mushrooms, finely chopped; 1 tsp red pepper flakes; 4 whole wheat tortillas; Pico de gallo, for serving, optional; Guacamole, for serving, optional

12 steps

Prep:5minCook:20min

The quesadilla is one of those Mexican staples that’s just impossible not to like. From the gooey filling to the perfectly crisp tortilla, all of the senses go into overdrive at first bite. Of course, the quesadilla itself is just part of the equation. If your budget permits, a healthy serving of pico de gallo and homemade guacamole sends this plant-based recipe off the charts. FYI: The “cheese” is best eaten when it’s warm, so be sure to assemble and serve this dish right away.

Updated at: Thu, 17 Aug 2023 12:21:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories221.2 kcal (11%)

Total Fat7.1 g (10%)

Carbs27.1 g (10%)

Sugars2 g (2%)

Protein12.8 g (26%)

Sodium651.2 mg (33%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

227gextra-firm tofu

drained

½ cupwater

20gtapioca flour

14gnutritional yeast

7mllemon juice

¾ tspgarlic powder

¾ tspsalt

151gbaby portobello mushrooms

finely chopped

1 tspred pepper flakes

4whole wheat tortillas

pico de gallo

for serving, optional

guacamole

for serving, optional

Instructions

To Make the Cheese

Step 1

First press the tofu between several layers of paper towels to remove as much water as possible.

Step 2

Then, break the tofu into a few small pieces and add them to the bowl of a food processor, followed by the water, tapioca flour, nutritional yeast, lemon juice, garlic powder and salt.

Step 3

Blend until completely smooth.

Prepare the Mushroom Filling

Step 4

Spray a medium skillet with cooking spray. Sauté the mushrooms until softened, about 3 minutes.

Step 5

Remove from heat and set aside.

Step 6

Transfer the cheese mixture to a small saucepan and stir constantly over low heat. The cheese will begin to clump and eventually become gooey. Add the red pepper flakes and continue stirring for another minute or so.

Step 7

Add the sautéed mushrooms to the cheese mixture and stir to evenly combine.

Step 8

Remove from heat.

Assembly

Step 9

Lay the tortillas flat and spread one half with a quarter of the cheese mixture.

Step 10

Fold the tortillas in half and press lightly to seal.

Step 11

Wipe the skillet you used to cook the mushrooms with a paper towel and re-coat with cooking spray. Return the skillet to medium heat and cook the quesadillas until lightly brown and crispy, about 2 minutes on each side.

Step 12

Repeat with the remaining three tortillas. Cut each quesadilla into four pieces and serve immediately with pico de gallo and guacamole, if desired.