Begin by grating the cheese and set it aside. Slice the baby Bella mushrooms and medium onions into ¼-inch thick slices.

Heat 1.5 tablespoons of clarified butter or frying oil over high heat. Add the sliced mushrooms in a single layer and brown for about 2 minutes. Cook for 8-10 minutes until soft.

In another pot, heat the remaining 1.5 tablespoons of oil over medium heat. Add the sliced onions and cook gently for about 20 minutes, stirring occasionally.

Combine the cooked mushrooms and onions in a bowl with the grated cheese. Sprinkle in salt and pepper, mixing well.

Take a tortilla, place a generous portion of the filling on one half, fold the tortilla over, and press gently to seal. Pan-fry for about 3-4 minutes per side until golden brown and crispy.

Remove the quesadillas from the skillet, let them cool for a minute, and cut into wedges for easy serving.