Warm nonstick skillet over meduim-low heat. Toast pumpkin seeds 3 minutes, or until they pop, puff and turn brown. Transfer seeds to bowl. Set aside.
Heat 2 Tbs. oil in same skillet over medium-low heat. Add garlic, and cook 8 miniutes, or until pale gold. Add to seeds.
Wipe out skillet, then heat remaining 2 Tbs. oil medium-high heat. add mushrooms, and cook 5 minutes, or until brown. remove from heat, and stir in pumpkin seeds, garlic and cilantro.
Place 1 tortilla in nonstick skillet over medium heat. sprinkle with 1/4 cup cheese and 1/4 of mushroom mixture. Cover with second tortilla. Cook 2 minutes, or until cheese begins to melt, pressing down with spatula. Flip, and cook 2 minutes more, or until browned. repesat. Serve hot.