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.
Add the Violife creamy original to the pan and stir to combine with the mushrooms and onions.
Spread one third of the mushroom mixture onto a tortilla and sprinkle over 40g of the Violife grated.
Place a tortilla on top and repeat step 3. Repeat to use up the final tortilla.
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.