Filled with tender, meaty portobellos and robust sun-dried tomatoes, this Mushroom Quesadilla recipe is the kind of bust-it-out, back-pocket weeknight dinner we all need more of in our lives.
On nights when I’m desperate for a quick dinner fix, I’m always grateful when my emergency meal superpowers kick into gear.
This sudden superhuman surge of creativity is responsible for some of my favorite busy weeknight recipes (like these Mushroom Tacos).
Most recently, they came to my rescue in the form of endlessly adaptable, speedy-to-prepare, and scrumptiously reliable quesadillas.
One of the quesadilla’s best qualities is its versatility.
While Mexican ingredients are common and traditional, you don’t have to limit yourself to the obvious (these Sweet and Spicy Asian Pork Quesadillas are proof).
5 Star Review
“I made these yesterday and they were delicious. Thank you for the good recipe!”— Cosette —
One recent evening I was in the midst of a dinner crisis (a.k.a. I was halfway through a bag of pita chips and realized we should be eating something more substantial), so I reached for what I had on hand: portobello mushrooms and sun-dried tomatoes.
The result? A healthy mushroom quesadilla recipe that offers:
- Straightforward ingredients—nothing fancy or fussy (just like this Portobello Mushroom Burger).
- Simple preparation—all you need is a sharp knife and a skillet.
- Flavors that are truly buenisimo.
Simply put, it’s a mushroom quesadilla that offers gourmet flavor in a hurry (like this Adult Mac and Cheese).
How to Make a Mushroom Quesadilla
This easy vegetarian quesadilla recipe is a bright Italian medley of meaty portobellos, fragrant sun-dried tomatoes, gooey Mozzarella, and sharp Parmesan.
- Tortillas. The “bread” that holds all of the yummy ingredients together. Opt for whole wheat tortillas to incorporate some whole grains or sun-dried tomato tortillas to amplify the tomato flavor.
- Portobello Mushrooms. My favorite mushroom to use for quesadillas (and Grilled Portobello Mushrooms) because of their size and meaty texture. They add substance and bulk to these healthy quesadillas.
- Sun-dried Tomatoes. Provide a rich, intense tomato flavor that pairs beautifully with earthy mushrooms.
- Onion + Garlic. A reliable foundation for flavor complexity.
- Cheese. I went for a combination of melty, mild Mozzarella and nutty, sharp Parmesan cheese.
- Parsley. For a little color and freshness.
- Sauté the onions, garlic, and mushrooms until tender.
- Place a tortilla in an oiled skillet, sprinkle with toppings, and lay a second tortilla on top.
- Cook until the bottom tortilla is crisp and golden, flip, and cook until the second tortilla is crisp.
- Repeat with the remaining tortillas and fillings. Slice into wedges and serve. ENJOY!
- To Store. Leftover quesadillas may be stored in the refrigerator for up to 3 days.
- To Reheat. Warm quesadillas in the microwave for 1 to 2 minutes until heated through. Alternatively, quesadillas may also be reheated in a skillet until heated through.
Recommended Tools to Make this Recipe
- Skillet. This Le Creuset cast iron skillet is an everyday staple in my kitchen.
- Chef’s Knife. For chopping onions, slicing mushrooms, and mincing garlic.
- Spatula. For flipping perfectly golden mushroom quesadillas every time.
Frequently Asked Questions
Yes! Mushrooms are an excellent low-calorie source of fiber, protein, and antioxidants. They also contain nutritious vitamins and minerals like vitamin C, potassium, magnesium, zinc, and folate.
The mushroom quesadilla filling is gluten free, so you can swap the regular whole wheat tortilla for your favorite gluten free variety.
If you’re looking to add meat, try a grilled chicken and mushroom quesadilla, or try adding cooked ground Italian sausage. As for other veggies, a mushroom quesadilla with spinach, kale, zucchini, eggplant, or roasted red peppers would be tasty additions.
- 1 tablespoon extra virgin olive oil plus additional for skillet
- 1 cup diced yellow onion about 1/2 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 sun-dried tomato tortillas (10-inch)
- 6 ounces Mozzarella cheese shredded
- 2 ounces Parmesan cheese shredded
- 6 ounces sun-dried tomatoes packed in olive oil drained and roughly chopped
- 1/2 cup chopped fresh Italian 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 in 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, sprinkle with cheese, 1/4 of the mushroom mixture, 1/4 of the sun-dried tomatoes, 2 tablespoons fresh parsley, then top with additional cheese. Lay a second tortilla on top. Press down with a spatula to remove any air pockets.
- Cover the pan 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 the remaining ingredients so that you have 4 quesadillas total. Slice into wedges and serve immediately. Enjoy!
- TO STORE: Leftover quesadillas may be stored in the refrigerator for up to 3 days.
- TO REHEAT: Warm quesadillas in the microwave for 1 to 2 minutes until heated through. Alternatively, quesadillas may also be reheated in a skillet until heated through.
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