We've taken these quesadillas to an entirely new level by adding delicious portabella mushrooms and lots of gooey vegan mozzarella!
A drizzle of extra virgin olive oil, about one tablespoon
8 ounces portabella mushrooms, thinly sliced
1/2 medium white onion, sliced thin
1 4-ounce can mild fire-roasted diced green chiles
1 large clove garlic, crushed
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 cup dry white wine
4 standard-size whole wheat tortillas
4 ounces sliced or shredded vegan mozzarella cheese
If necessary, use a slightly damp cloth to wipe away any loose dirt or debris from the mushrooms and thinly slice them.
Heat the oil in a skillet over medium heat. Add the mushrooms, onion, chiles, garlic, cumin, and sea salt.
Cook for 6 to 8 minutes, often stirring until the mushrooms are slightly tender. Add the wine and continue to cook until the liquid is absorbed.
Remove the pan from the heat and set it aside.
Place a tortilla in a skillet over medium heat and cook for 30 seconds. Flip the tortilla and add a quarter of the cheese in an even layer. Next, spoon a quarter of the mushroom mixture over the cheese, then fold the tortilla in half to enclose the filling.
Continue to cook, turning once, until the cheese has melted and the tortilla is lightly crisp on both sides. Repeat with the remaining ingredients.
Cut the tortillas into wedges and garnish with cilantro and red pepper flake.
Serve with vegan sour cream, guacamole, fresh lime, and salsa if desired.
