This is the recipe of the Mushroom filling I used in making the Quesadillas this morning.
MUSHROOM & RED BELL PEPPER FILLING
Mushroom: 1 Box (I used Whitebutton/ Champignon mushrooms)
Red Bell Pepper: 1 Medium-sized
Oil- 1 Tbsp
Italian seasoning: 1 Tbsp
Freshly ground pepper: 2 Tsp (I use the pepper-mill)
Salt: To taste
Wash and towel dry the mushrooms and bell pepper.
Make thin slices of the mushrooms and julienne of the bell pepper.
Heat a wok/Kadai, add the oil and then saute the vegetables on high flame.
Season with salt, stir and let the water from the mushroom evaporate. Then sprinkle the seasoning and ground black pepper and mix well.
Note: You can use Oregano if the Italian seasoning mix is not at home or available.
Remove this filling into a bowl and use as and when required.
Do Checkout my other Spicy Mushroom filling recipe here.