Method
step 1
Heat the butter in a large frying pan over a medium heat. Add the mushrooms, onion and garlic and fry for about 10 minutes or until softened.
step 2
Add the Violife creamy original to the pan and stir to combine with the mushrooms and onions.
step 3
Spread one third of the mushroom mixture onto a tortilla and sprinkle over 40g of the Violife grated.
step 4
Place a tortilla on top and repeat step 3. Repeat to use up the final tortilla.
step 5
Add the quesadilla to a panini press or a frying pan until the tortilla is golden and the ‘cheese’ has melted.
Serve with permitted salad or vegetables.
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
Ingredients
- 6 Low protein tortilla (see recipe)
- 10g Butter
- 50g Mushrooms, sliced
- ½ Red onion, peeled and finely chopped
- 1 Garlic clove, peeled and crushed
- 30g Violife creamy original
- 120g Violife epic mature cheddar flavour, grated
Table
