Looking for a plant-based alternative to ground beef? Big Mountain Foods has some very tasty alternatives. One, Lion’s Mane Mushroom Crumble, is made from a trio of mushrooms and is packed with a powerhouse of health benefits. When combined with this cheesy quesadilla recipe, you’ll never question…where’s the beef?
1 pack Lion’s Mane Mushroom Crumble
2 Tbsp Olive Oil
1 Small Sweet Yellow Onion, diced
1/2 Cup Shredded Sharp Cheddar
1/2 Cup Mozarella
4 (8-inch) Flour Tortillas
Heat oil in a skillet over medium heat. Once hot, add onion and sauté until softened and translucent, abut 3 minutes. Add Lion’ sMane Mushroom Crumble and continue to cook for 5 minutes.
Heat a cast iron or non-stick skillet over medium heat and place a tortilla in the pan. After 1 minute, the tortilla should be warm and pliable. Spread 1/4 of the quesadilla filling over the tortilla, sprinkle the cheeses over filling and top with a second tortilla.
Let the quesadilla cook until golden and slightly crispy on the underside, about 2 minutes. Flip and cook until the second side is also golden and crispy.
Transfer quesadilla to a plate and repeat the process with the reminding tortillas and filling.
Slice into triangles. Serve with guacamole, salsa, and sour cream. Leftover filling can be stored in the refrigerator for 3-4 days.
