I've used Brie cheese here, like cheddar cheese it tends to be in my fridge, but feel free to use whatever you like - a strong blue cheese would work well, as would oozy mozzarella.
Well early in the week, there was not much in the house to eat in the way of fresh vegetables, except for some mushrooms starting to look a little tired and an open packet of tortilla wraps that were beginning to go hard as I had not wrapped the packet properly. So this is what I made to eat as a light snack. Except it not a light snack when you eat a whole one!
If you don't have any wild garlic, that's okay as the crushed garlic cloves in it would give you enough garlic hit. I've used wild garlic here for two reasons. One, I had some in the fridge and secondly for the green colour. You must admit the colour of sauteed 'sluggish' mushrooms is not always the most attractive to the eye.
As this is a frugal snack, I am sharing this recipe to No Waste Food Challenge, which is usually hosted by Elizabeth's Kitchen Diary, but this month Ness of JibberJabber UK hosts.
Garlic Mushroom and Brie Quesadillas
2 tablespoons olive oil plus extra
1/2 bulb of garlic, peeled and crushed
200g chestnut mushrooms, cleaned, halved or quartered if large
Optional: Handful of wild garlic, roughly chopped
Salt and pepper to taste
100g Brie cheese, roughly chopped (or any other cheese)
4 tortilla wraps
In a wide pan, heat the oil in a large pan and sauté the garlic 1 minute before adding in the mushrooms. Keep the heat high and cook the mushrooms, stirring frequently until softened.
Stir in the optional wild garlic and seasoning to taste. Stir to combine well, then remove from the heat and cool to room temperature.
To assemble the Quesadillas.
Lightly oil a baking tray, then put on one tortilla wrap, spread the cooled Garlic Mushroom evenly, then sprinkle over some of the Brie cheese, then cover with another tortilla wrap.
NOTE: If you wish, you could sprinkle the cheese on the inside and outside too.
Repeat the process for other tortilla wrap, then bake in oven at gas mark 4/180oc for 10 minutes till cheese has melted and crispy on the edges.
Slice in quarters and serve immediately.