Call dinner 9-1-1, and Mushroom and Sundried Tomato Quesadillas will pick up the phone every single time.
On nights when I’m desperate for a quick dinner fix, I begin to seriously consider opening the dusty can of clam chowder that’s been lurking at the back of our pantry since Ben’s bachelor days. Just as I am about to pinch my nose and reach for the can opener, my emergency meal hero bursts onto the scene in a blaze of edible glory: the endless adaptable, speedy-to-prepare, and deliciously reliable quesadilla.
One of the quesadilla’s best qualities is its versatility. Sure quesadillas are most frequently claimed by the Mexican food family, but don’t settle for the obvious. Quesadillas lend themselves to a wide range of ingredients—good news when you are faced with a dinner crisis. (Want proof? Check out these Sweet and Spicy Asian Pork Quesadillas.)
Mushroom and Sundried Tomato Quesadillas are a bright Italian medley of meaty Portobello mushrooms, fragrant sundried tomatoes, gooey Mozzarella, and sharp Parmesan. The ingredients are straightforward, the preparation simple, and the results buenisimo.
Mushroom and Sundried Tomato Quesadillas are a part of my Quick and Easy recipe series with California Olive Ranch. Like my first two recipes (Eggplant Ricotta Grilled Cheese and Black Bean Beef Burgers with Blue Cheese and Onion Marmalade), Mushroom and Sundried Tomato Quesadillas offer gourmet flavor in a hurry. With Mushroom and Sundried Tomato Quesadillas, 15 minutes are all that stand between your empty plate and dinnertime delight.
Leave that creepy can of clam chowder on the shelf—Mushroom and Sundried Tomato Quesadillas are here to save the day. My hero!
Mushroom and Sundried Tomato Quesadillas
- 1 tablespoon extra virgin olive oil plus additional for skillet (My pick: California Olive Ranch)
- 1 cup diced yellow onion about ½ medium onion
- 6 ounces Portobello mushrooms thinly sliced
- 1 1/2 teaspoons minced garlic, about 3 cloves
- 1/4 teaspoon kosher salt
- 8 whole wheat or sundried tomato tortillas (9-10 inch)
- 6 ounces Mozzarella cheese shredded
- 2 ounces Parmesan cheese shredded
- 6 ounces sundried tomatoes packed in olive oil drained and roughly chopped
- 1/2 cup chopped fresh Italian flat leaf parsley
- Heat 1 tablespoon extra virgin olive oil in a large skillet over medium high heat. Add onion and cook until beginning to soften, about 2 minutes. Add the mushroom slices, garlic, and salt, and cook until the mushrooms are lightly browned and the liquid has evaporated. Remove mixture from pan and set aside. Toss the Mozzarella and Parmesan cheeses together a small bowl.
- Wipe pan carefully with a paper towel (it will be hot), then return to heat and brush lightly with extra virgin olive oil to prevent sticking.
- Place the first tortilla on the skillet, top with ⅓ cup cheese mixture, ¼ of the mushroom mixture, ¼ of the sundried tomatoes, 2 tablespoons fresh parsley, then an additional ⅓ cup cheese. Lay a second tortilla on top. Press down with a spatula to remove any air pockets.
- Cover pan (if you do not have a fitted lid, a large sheet pat set over the skillet works well) and cook 1 to 2 minutes, checking often, until the bottom tortilla is crisp and brown. Flip quesadilla, cover and cook for 1 to 2 additional minutes until the second tortilla is crisp and brown. Remove to a serving plate.
- Repeat with remaining ingredients so that you have 4 quesadillas total. Slice into wedges and serve immediately.
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This recipe was created by me on behalf of California Olive Ranch. California Olive Ranch compensated me for my time to develop and photograph this recipe and provided product for my personal use. All opinions are, as always, my own.