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–+ servings
a cheesy mushroom quesadilla cut into wedges and stacked on a plate with herbs

Mushroom Quesadilla

4.46 From 11 reviews . Help us out! Review HERE.Help out & review HERE
This easy mushroom quesadilla recipe is filled with portobellos, sun-dried tomatoes, and mozzarella for a healthy, fast vegetarian dinner.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 quesadillas
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Ingredients
  

  • 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 ½ teaspoons minced garlic, about 3 cloves
  • ¼ 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
  • ½ cup chopped fresh Italian parsley

Instructions
 

  • 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.
    sautéing portobello mushrooms in a skillet
  • 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.
    sprinkling cheese, mushrooms, and sun-dried tomatoes on a tortilla in a skillet
  • 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.
    flipping a quesadilla in a skillet once toasted on one side
  • Repeat with the remaining ingredients so that you have 4 quesadillas total. Slice into wedges and serve immediately. Enjoy!
    A plate of mushroom quesadilla wedges stacked on a plate

Notes

  • 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.

Nutrition

Serving: 1(of 4)Calories: 600kcalCarbohydrates: 63gProtein: 26gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 43mgPotassium: 970mgFiber: 10gSugar: 7gVitamin A: 1578IUVitamin C: 57mgCalcium: 589mgIron: 4mg
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