1 tsp fresh thyme, stalks removed and chopped
2 tbsp vegetable oil
440g sliced portobello mushrooms
1 tbsp (generous) garlic purée
½ tsp Andean (or Peruvian) spice blend
¼ tsp dried chilli flakes
5g fresh parsley chopped
Cracked black pepper and salt to taste
16.5cm wheat tortillas
Grated cheese mix (we use a mix of cheddar, wensleydale and mozzarella) or grated vegan cheese
Garlic and chilli butter (vegan butter with added garlic & chilli)
Tomato salsa to serve


To make the garlic mushroom mix, put the oil, garlic puree, thyme and mushrooms in a pan over a medium heat and start to colour. Add the spice and seasoning and cook for 10 minutes until soft.

Add the chopped parsley, remove from the heat and set aside to cool a little. Once cooled drain off any excess juice.

To assemble the quesadillas, take each tortilla, warm it in the microwave for a few seconds and then layer some grated cheese mix on one half.

Place a good layer of garlicky mushrooms on top and then another layer of cheese. Fold the tortilla in half over the filling and press down gently.

To cook the quesadillas smother both the top and underneath of the folded tortilla with the garlic and chilli butter and then cook on both sides in a dry non-stick frying pan until the cheese is melting and the mushroom filling is hot.

Remove from the pan, cut into two triangles and serve with tomato salsa on the side.