Mushroom Quesadillas are a delicious and satisfying meal that can be made in just a few minutes. Perfect for a quick lunch or dinner, these flavorful quesadillas are filled with sautéed mushrooms, melted cheese, and various herbs and spices.
Why You’ll Love Mushroom Quesadillas
You’ll love these mushroom quesadillas for their unique flavor and versatility. Whether you’re a mushroom fan or just looking for a new twist on a classic quesadilla, these tasty quesadillas are absolutely delicious. The combination of sautéed mushrooms, melted cheese, and spices all wrapped in a warm tortilla will become an instant favorite.
In addition, quesadillas are a quick and easy meal that can be made in just a few minutes, making them perfect for busy weeknights or when you’re short on time. So whether you’re craving a tasty lunch or a quick and satisfying dinner, these mushroom quesadillas are sure to fit the bill.
What mushrooms are best in a quesadilla?
There are a variety of mushrooms that can be used to make quesadillas- the best type will depend on your personal preference. Some popular options include portobello mushrooms, shiitake mushrooms, and cremini mushrooms. These mushrooms have a rich, savory flavor that pairs well with the cheese in a quesadilla. For a unique twist, you could also try using more exotic mushrooms, such as enoki mushrooms or oyster mushrooms. Experiment with different types of mushrooms to find the combination that you like best.
How to Make Mushroom Quesadillas
Preheat the oven to 400 degrees F.
Heat olive oil in a large skillet over medium-high heat. Add garlic and mushrooms, reduce the heat to medium-low, and cook until the mushrooms are tender about 5-8 minutes. Stir in balsamic vinegar.
Add spinach to the skillet in two batches, cooking until wilted and the liquid has evaporated—season with salt and pepper.
Brush one side of each tortilla with olive oil. Place three tortillas, oiled side down, on a baking sheet lined with parchment paper. Top each tortilla with a layer of mozzarella cheese, crumbled goat cheese, sauteed spinach and mushrooms, and another layer of goat and mozzarella cheese. Place the remaining three tortillas on top, oiled side up.
Bake in the oven until the cheese is melted and the tortillas are golden, flipping once (about 8-10 minutes). Cut into quarters and serve.
What to Serve with Mushroom Quesadillas
Some options to consider include the following:
- Guacamole or salsa: These flavorful dips add freshness and a bit of spice to the quesadillas.
- Refried beans: These beans provide a creamy, protein-rich side dish that pairs well with the savory flavors of the quesadillas.
- Salad: A simple green salad with a light vinaigrette dressing would be a refreshing accompaniment to the quesadillas.
- Roasted vegetables: Roasted vegetables such as bell peppers, zucchini, or sweet potatoes add a crunchy and colorful element to the meal.
- Rice: A side of rice, such as Mexican-style cilantro lime rice or Spanish-style saffron rice, can help to soak up any excess sauce and add some additional flavor to the dish.
More Mushroom Recipes
- Cream of Mushroom Pork Chops (Dad’s Recipe)
- Garlic Mushroom Chicken Thighs
- Sauteed Mushrooms (How to Cook Mushrooms)
- Creamy Mushroom Chicken Recipe
- One Pot Creamy Mushroom Tortellini Recipe
If you try making this yummy mushroom quesadilla recipe, please leave me a comment below! I always love to read your thoughts and feedback!
RECIPE CARD
Mushroom Quesadilla
Ingredients
Instructions
- Preheat oven to 400 degrees F.
- Heat a large skillet over medium-high heat and add the olive oil. Once oil is warm stir in the minced garlic and mushrooms and reduce heat to medium-low. Sprinkle with a small pinch of salt. Continue to cook mushrooms until soft and tender, about 5-8 minutes, stirring occasionally. Add the balsamic vinegar and stir again.
- Add the spinach to the same skillet in two batches; allowing the first batch to wilt slightly before adding the second batch. Continue to cook until spinach is completely wilted and liquid has evaporated (soggy quesadillas are no good). Season with salt and pepper to taste.
- Brush one side of the tortillas using the remaining tablespoon of olive oil. Place 3 tortillas, oiled side down, on a large baking sheet lined with parchment paper. Layer each tortilla with a thin layer of mozzarella cheese, a sprinkle of crumbled goat cheese, sauteed spinach and mushroom, and a final layer of goat cheese and mozzarella cheese. Top with the remaining 3 tortillas, oiled side up, and place in the oven until cheese is melted and tortillas are golden, flipping once (approximately 8-10 minutes).
- Cut into quarters and serve.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Very good. We are trying to eat less meat and my husband was skeptical but’s he wound up saying he liked these better than the chicken quesadillas I make. I didn’t use the oven though. ONce the filling was done I put it in a bowl, wiped out my pan, added a little oil, put a tortilla in and let it get warm for a few seconds. Then turn the tortilla spread the cheese mixture and let it melt a little, then add the spinach mixture ( you can use a slotted spoon if the mixture is still too wet) on one half the tortilla a fold it over. Let it get a little crispy then flip it and let it get crispy on the other side.
This looks great – I needed something quick, easy and maybe even a little bit – dare I say – sophisticated for lunch this week. I will definitely be adding your recipe into the rotation.
Thank you, Naomi 🙂 Hope you had a lovely week!