Brie & Mushroom Quesadilla

  • 18 May - 24 May, 2024
  • Mag The Weekly
  • Cookery


· 3 tablespoons olive oil

· 30 g cremini mushrooms

· ½ teaspoon rosemary or thyme

· Salt to taste

· Cracked black pepper

· 4 flour tortillas

· 30 g Brie cheese

· 1 cup arugula

· Honey

· Flat leaf parsley, for garnish


Clean the mushrooms. Remove the stems and thinly slice them. Heat two tablespoons of the olive oil in a saute pan over medium heat. Add the mushrooms and rosemary, seasoning with a pinch of salt and a few grinds of black pepper; cook for five minutes, until tender and golden. Remove from heat and scrape the mushrooms into a bowl. Keep the pan on the heat and add one teaspoon of oil. Place two pieces of Brie on one side of the tortilla. Nestle one quarter of the mushrooms over the top, followed by one quarter of the arugula and another two slices of Brie. Drizzle honey on the opposite side of the tortilla before folding it over the top. Repeat with the remaining tortillas. Cook the quesadillas on one side until golden. Flip gently and continue cooking on the other side until the cheese has melted. Slice and serve sprinkled with a bit of chopped parsley.