Start by mashing the avocados in a bowl until smooth and creamy; set aside. Dice the red pepper and red onion, and slice the white mushrooms thinly.

Heat 2 tablespoons of olive oil over medium heat in a skillet. Add the diced red onion and red pepper, stirring occasionally. Cook for about 4–5 minutes until softened, and then add minced garlic, sautéing for an additional minute until fragrant.

Toss in the sliced mushrooms and a pinch of salt, cooking until they have released their juices and are tender, roughly another 5 minutes.

Lay a flour tortilla flat on a clean surface and spread a generous layer of mashed avocado on one half. Sprinkle a good amount of mozzarella cheese on the other half, followed by the sautéed mushroom mixture. Carefully fold the tortilla in half.

In the same skillet, add a bit more olive oil or butter over medium-high heat. Place the quesadilla cheese-side down in the skillet and cover with a lid. Cook for about 3–4 minutes, or until the bottom tortilla is golden brown and the cheese begins to melt.

Carefully flip the quesadilla using a spatula, cooking the other side for another 3–4 minutes until crispy.

Once both sides of the quesadilla are perfectly golden and crispy, transfer it to a cutting board. Allow it to rest for a moment before cutting into wedges.

Pair your Crispy Cheese and Mushroom Quesadillas with sour cream, salsa, or ranch dressing for dipping.