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Mushroom Quesadilla Recipe

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Do you love mushrooms? If you’ve never had a mushroom quesadilla you MUST try this recipe!

Mushroom Quesadilla Recipe

I love mushrooms. I am the only one in my house who does, though. I tried to get Ella to take a bite, but she wasn’t having any of it. Clay won’t even come close, so he had cheese toast tonight. This was super simple and elegant enough to serve to company. I used Sun-dried Tomato Tortillas because I had them leftover from the Black Bean Hummus Wrap. You could serve this as a Vegetarian dish, or if you have some leftover chicken, you could add that in. Publix has mushrooms, onions and baby arugula on sale this week. I grabbed mine from the Farmers Market because that’s where I stopped today after work.

Mushroom Quesadilla Recipe:

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 bellas)
squeeze of lemon
1/2 cup shredded cheese (Monterrey jack, swiss, muenster, etc.)
1 cup baby arugula
2 10-inch flour tortillas

How To Make Mushroom Quesadilla:

1. In large non-stick skillet, heat olive oil over medium-high. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until soft, 3-5 minutes.

2. Add mushrooms, trimmed and sliced, and cook until mushrooms are browned, about 7 minutes.

3. Transfer to a bowl and toss with a squeeze of fresh lemon juice. Wipe skillet clean.

4. Divide cheese, mushroom mixture and arugula over the bottom half of the two tortillas. Fold top half over filling to close.

5. Heat another teaspoon of olive oil in skillet over medium-high heat and cook a quesadilla until cheese melts and tortilla is crisp, 1-2 minutes per side. Repeat with remaining quesadilla.

6. Cut into wedges and serve.

Mushroom Quesadilla
Yield: 2 servings

Mushroom Quesadilla

Ingredients

  • 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 bellas)
  • squeeze of lemon
  • 1/2 cup shredded cheese (monterey jack, swiss,   muenster, etc.)
  • 1 cup baby arugula 
  • 2 10-inch flour tortillas

Instructions

  1. In large non-stick skillet, heat olive oil over medium-high.
  2. Add onion and garlic.
  3. Season with salt and pepper. Cook, stirring occasionally, until soft, 3-5 minutes.
  4. Add mushrooms, trimmed and sliced, and cook until mushrooms are browned, about 7 minutes. 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 top half over filling to close.
  6. Heat another teaspoon of olive oil in skillet over medium-high heat and cook a quesadilla until cheese melts and tortilla is crisp, 1-2 minutes per side. Repeat with remaining quesadilla. Cut into wedges and serve.

Enjoy!

(adapted from Everyday Food)

Note from Shasta: I absolutely love mushrooms and thankfully I have been able to pass that love down to my sons as well. Jordan and John will both eat mushrooms both raw and cooked. My husband, on the other hand, detests anything that resembles a mushroom, and I don’t think he’s ever tasted one! So while this simple recipe is a big hit with half the family, I find myself having to cook up chicken and veggies for the other half, which means more work. That’s why I usually save this recipe for times when I only have to cook for myself and the kids. John’s Duty nights are usually mushroom nights! 😉

Like this recipe? Try these:

Best Ever Mushroom Quesadilla Recipe

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