The filling for these vegetarian quesadillas is a mix of crispy, baked mushrooms, cheese, spring onions, and Harissa Ketchup. Combining the ingredients before filling the quesadillas and then spreading the ketchup on the tortillas means that you taste all the ingredients and Harissa Ketchup with every mouthful. The Harissa Ketchup adds a subtle heat, and great flavour, they make a fantastic, quick lunch.
Heat your oven to 200C fan/220C non-fan/gas mark 7. Thinly slice the mushrooms and place on a baking sheet. Drizzle with 3 tbsp olive oil and season with salt then toss to make sure the oil has coated all the mushrooms. Spread the mushrooms out and bake for 15-20 minutes, so that they look dark brown, shrivelled and are almost like crisps. Remove from the oven and use a spoon to separate them from the tray so they don’t stick whilst cooling.
Peel the outside layer from the spring onions, finely chop and add to a mixing bowl. Finely chop the coriander, stalks and all and add to the bowl. Grate the cheese into the bowl, add mushrooms and stir to mix through. Add the ricotta and stir till loosely combined.
Evenly spread 1tsp of ketchup over one side of each tortilla, then place a spoonful of the cheese mix on one half and push and spread out so you have a thin layer, leaving a 1 cm gap around the outer edge. Fold the other half of the tortilla over and press down so it sticks, then repeat the process with remaining tortillas.
Place a medium frying pan on a low to medium heat and leave for a few minutes to warm up. Add a small drizzle of oil to the pan then pick up and move around to spread it out. Place 2 quesadillas in the pan and cook for 2-3 minutes, so that the tortilla is golden brown and crisp, then turn over and repeat on the other side, adding a little oil. They are ready when the cheese is soft and melting inside and the outside is light brown and crisp. Keep somewhere warm whilst you cook the remaining quesadillas. Serve with extra ketchup on the side if you wish.