Call dinner 9-1-1, and Mushroom and Sundried Tomato Quesadillas will pick up the phone every single time.
Mushroom and Sundried Tomato Quesadillas on two white plates
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.

Quesadillas on two white plates
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!

Two white plates with mushroom quesadillas

Mushroom and Sundried Tomato Quesadillas

5 from 1 vote
Meaty Portobello mushrooms, flavor-packed sundried tomatoes, and gooey Mozzarella cheese join forces to create an Italian-inspired quesadilla that's quick to prepare and boasts a gourmet flair.

Prep: 5 mins
Cook: 10 mins
Total: 15 mins

Servings: 4 quesadillas


  • 1 tablespoon extra virgin olive oil plus additional for skillet (My pick: California Olive Ranch)
  • 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 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 1/3 cup cheese mixture, 1/4 of the mushroom mixture, 1/4 of the sundried tomatoes, 2 tablespoons fresh parsley, then an additional 1/3 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.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Girl, you totally killed me with the dinner 9.1.1! I’m pretty sure Peanut Butter would pick up the phone for me (errr yes, it does qualifies as dinner)
    Love your twist on quesadillas, these Italian flavors are the best!

  2. Mushrooms and sundried tomato quesadillas! WOA! What a wonderful flavor combo – it definitely sounds “buenisimo”

  3. “Dinner 911” love it! I really want to call now. I really like both sun dried tomatoes and mushrooms, but haven’t tried them together (that is going to change) We eat quesadillas all the time … must try this. Thanks!

  4. quesaillas always come to my rescue too – will def be thinking of your version next time.

  5. Those look and sound absolutely delicious! Definitely going to have to try these :)

    Happy Blogging!
    Happy Valley Chow

  6. Haha, you sound like me! I have boxed macaroni and cheese on hand for those dinner emergencies :P However, I am ashamed to admit that it was bought much more recently than your clam chowder can.
    These quesadillas look super – pinned!

  7. Would you believe that I’ve never made a quesadilla?? I’m so missing out! I need to try one (or three, they all look amazing) of your recipes soon. They sound like a perfect dinner and they look scrumptious, yum!

  8. Quesadillas are definitely a perfect fix for a quick weeknight meal! Love all the mushrooms in here. And you’re so right that you can experiment with different flavors – these sound awesome! I tend to go for the cookies (or ice cream) when I’m hungry and don’t want to cook – which is a slight problem : )

  9. Oh my goodness how perfect! Quesedillas are a love of mine and always will be – I love combination of mushroom and sundried tomatoes, I bet that is just amazing!!

  10. Italian quesadillas? Heck yes. Also, when have those cans officially been in the cupboard too long? Cause I think I may have a few that have crossed over.

    1. Courtney, I don’t even want to know! All the more reason to stay away I think. I could toss it out, but for some reason, I can’t make myself do it!

  11. Wow how could I forget about quesadillas? It’s never occurred to me to make them for dinner. You are right, they are so versatile and tasty and easy. And yours looks yummy. Thanks for the reminder!

  12. Quesadillas really are so versatile! This flavour combination is absolutely mouthwatering… thanks for sharing!


    1. Thank YOU! I just love portobello mushrooms. They have so much savory flavor and totally make these ‘dillas rock :)

    1. Yippee!!! I’m so so happy that you enjoyed these. It never fails to make my day to hear from readers who try my recipes. Thanks for taking time to share your review and have a wonderful weekend!