Mushroom Quesadilla Recipe

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If you’ve never had a mushroom quesadilla, you MUST try this recipe! If you enjoy Mexican food, check out our Mexican Lasagna Recipe or Cheesy Chicken Enchiladas.

Cheesiest Mushroom Quesadilla Recipe:

I love mushrooms, but I’m the only one in my house who does.

Clay won’t even come close, so he had cheese toast tonight. This was super simple and elegant enough to serve to company. It makes a delicious weekday recipe.

I tried to get Ella to take a bite, but she wasn’t having any of it.

You could serve this as a vegan mushroom quesadilla, or if you have some leftover chicken, you could add that in.

I used Sun-dried Tomato Tortillas because I had them left over from the Black Bean Hummus Wrap.

Publix has mushrooms, onions, and baby arugula on sale this week. I grabbed mine from the Farmers Market because I stopped today after work.

Mushroom Quesadilla Ingredients:

(Makes 2 Quesadillas)
1 teaspoon olive oil
1/4 onion, finely chopped
1 garlic clove, minced
salt and pepper
1 8-10 oz. package mushrooms (I used baby bella and sometimes portobello mushrooms)
squeeze of lemon
1/2 cup shredded mozzarella cheese
1 cup baby arugula
2 10-inch flour tortillas

How To Make Mushroom Quesadillas:

1. Chop onion, mince garlic, and trim and slice mushrooms.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic—season with salt and pepper. Cook, stirring occasionally, until soft, 3-5 minutes.
3. Add mushrooms, and cook until mushrooms are browned for about 7 minutes.
4. Transfer to a bowl and toss with a squeeze of fresh lemon juice. Wipe skillet clean.
5. Divide cheese, mushroom mixture, and arugula over the bottom half of the two tortillas. Fold the top half over the filling to close. You can also use half of the tortilla to make a smaller serving.
6. Heat another teaspoon of olive oil or use cooking spray in a skillet over medium heat and cook a quesadilla until the cheese melts and the tortilla is crisp, 1-2 minutes per side. Repeat with the remaining quesadillas.
7. Cut into wedges and serve.

Enjoy!

(adapted from Everyday Food)

Tips For Making Quesadillas:

• Choose the right tortilla: Use a soft and pliable tortilla that is large enough to fold in half and hold the filling without breaking. Flour tortillas work better than corn tortillas for quesadillas.
• Use a non-stick pan: Use a non-stick pan to prevent the quesadillas from sticking and breaking apart. If you don’t have a non-stick pan, you can lightly coat a regular pan with oil.
• Heat the pan: Heat the pan over medium-high heat for a few minutes before adding the quesadillas. A hot pan will help the quesadillas cook evenly and develop a crispy crust.
• Don’t overload the filling: Avoid overfilling the quesadillas with too much filling, as it will be challenging to fold, and the filling may spill out. Use moderate filling, and spread it evenly across the tortilla. (Other great fillers include bell peppers, refried beans, fresh spinach, or fajita filling)
• Add cheese: Quesadillas are all about cheese, so add plenty of shredded cheese to the filling. Cheddar, Monterey Jack, and queso fresco are popular choices. You can also add tablespoons of cheese in all of your favorite varieties.
• Cook until crispy and golden brown: Cook the quesadilla for 2-3 minutes on each side or until the cheese is melted and the tortilla is crispy and golden brown.
• Slice and serve: Use a sharp knife to slice the quesadilla into wedges and serve immediately, topped with your favorite toppings such as fresh parsley, salsa, lime juice, guacamole, or sour cream.
• For Vegetarian Quesadillas: Skip the meat, cheese, and butter! Add some chili powder or red pepper for a kick!

Like this recipe? Try These Mushroom Recipes:

• Sausage Stuffed Mushrooms
• Mushroom Garlic Pizza
• Broccoli Mushroom Cheese Stuffed Potatoes
• Baked Spaghetti Recipe
• Portobello Mushroom Pizza Crust Recipe

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