Mushroom Quesadilla

Mushroom Quesadilla

Featured Product

To make this yourself, you’ll need some Deli Kitchen Indian Spiced Wraps.
You can find your nearest stockist or buy online!

Prep Time
20 mins
2 servings


  • 2 Deli Kitchen Indian Spiced Wraps
  • 300g portobello mushrooms (equivalent to 4 large), sliced
  • 2tbsp of oil
  • 1tsp cumin seeds
  • Handful of curry leaves – around 16 leaves
  • 3 cloves of garlic, minced
  • 1tsp chilli powder
  • 1/4tsp turmeric powder
  • 1/2tsp garlic powder
  • 1tsp smoked paprika
  • 1/2tsp ground cumin powder
  • 1/4tsp garam masala
  • 1/4tsp sugar
  • 1tsp salt
  • Portion of coriander (pop of colour when serving)
  • 250g fresh cherry or plum tomatoes
  • 1/2 red onion
  • 2 cloves of garlic
  • 1 red chilli – optional
  • Handful of coriander
  • Juice of half of a lime
  • 2tbsp extra virgin olive oil
  • 200g mozzarella, grated


  1. Start by slicing the portobello mushrooms.
  2. Then in a wide pan, heat up the ghee or oil and add cumin seeds and curry leaves. Temper over a medium heat until the cumin crackles and the curry leaves pop.
  3. Add in all the mushrooms and turn the heat to high. Sauté until the mushrooms caramelise and brown. They will start to smell nutty.
  4. Turn the heat down to low and add in the garlic, ground spices, and salt. Cook for a further 1-2 minutes, then finish with fresh coriander.
  5. Take the Indian Spiced Wraps and on half place a handful of mozzarella, followed by some of the mushroom filling, followed again by some more cheese. Top with coriander and fold in half.
  6. Place 1tbsp of oil in a wide frying pan and toast the wrap over a medium heat until the underside is golden and crispy, then flip over and repeat.
  7. For the salsa, blend cherry tomatoes, red onion, garlic, red chilli, coriander, lime, olive oil, and salt.
  8. Cut the quesadilla into three even triangles, spoon on the salsa and enjoy!