Step 1 - Chop up mushrooms & pepperoni into tiny pieces. I guess you could leave them larger, but then they wouldn't be as easy to eat in the end.
Step 2 - Saute the mushrooms in a skillet. No need to add or oil or anything - they have their own juices. After they start to cook down a bit - add the pepperoni.
Step 3 - Remove the cooked pepperoni & mushrooms and put them to the side. Now it's time for the flour tortillas!
Step 4 - Warm up both tortillas & then leave just one of them in the pan. If one of them is bigger than the other, use the small one first. Spread shredded cheese over the whole surface...leaving a little space between the cheese & the edge of the tortilla.
Step 5 - Spread the pepperoni & mushroom mixture over the cheese. Spread it on thick! Then spread some more shredded cheese on top - you don't need to spread the cheese on the thick because of the double dose - but you have to have it on the top & bottom in order for the tortilla to stick!
Step 6 - Place the bigger tortilla on top. Flatten out the pizzadilla with your spatula. Once the cheese starts to melt, you can flip it. And here's why you do the bigger one second - because if you did it the other way, when you went to flip - shredded cheese & filling could go everywhere!
Step 7 - Once the cheese starts melting, you're okay to flip. Disregard the fact that mine looks a bit toasted - it was taking me too long to flip it cuz I was taking pictures!
Step 9 - Enjoy!