Description
Perfectly crisped tortillas packed with sliced, sautéed mushrooms, a touch of garlic and ooey, gooey melted cheese in the best Mushroom Quesadilla! Ready in minutes.
Ingredients
Scale
Ingredients
- 1–2 tablespoons olive oil or other cooking oil
- 6 ounces mushrooms, medium sliced, ¼” inch thick
- 1 teaspoon minced garlic, about 2 cloves, or serve with garlic confit
- ¼ cup chopped vegetables of choice: bell peppers, deseeded jalapeños for spice, onions or shallots
- 4 flour or corn tortillas (I used whole wheat tortillas)
- 1 ½ cups shredded cheese
- Garlic salt or salt to taste
Serve with:
- Guacamole
- Salsa: Black Bean and Corn Salsa or sweet Pineapple Salsa
- Garlic confit for garlic lovers!
- Chopped shallots
Instructions
- Set a medium skillet over medium high heat. Coat with olive oil.
- Add sliced mushrooms, garlic, and vegetables. If using tomatoes, wait until the mushrooms are cooked, turn off the heat, and fold them in.
- Sauté until mushrooms are browned and vegetables are tender, but not overcooked and too shrunken, about 2-3 minutes. Mine took 2 ½ minutes.
- Transfer this mushroom mixture to a plate. Using a paper towel, carefully wipe down the surface of the skillet for reuse.
- Coat the skillet with oil and set over medium high heat.
- Place a tortilla onto the skillet and sprinkle with ¼ cup of the cheese, ½ the mushroom mixture (leaving behind any excess juices), and a sprinkle of salt to taste.
- Heat until the cheese starts melting, then place another tortilla on top. Press down until the top tortilla sticks to the cheese.
- Brush or drizzle the un-crisped tortilla with oil, then flip to crisp the other side of the quesadilla.
- Press down with a heatproof spatula to ensure even cooking on all sides. Cook until evenly golden on both sides. I like to flip the quesadilla and crisp it on both sides multiple times for extra crispiness.
- Repeat for the next mushroom quesadilla.
- Slice each quesadilla into 6-8 pieces, then serve with Baked Tortilla Chips, guacamole and Pineapple Salsa or this delicious Black Bean and Corn Salsa.
Notes
Storing Instructions: Cool completely uncovered in the refrigerator, then place in an airtight container. Keep for 1-3 days.
How to make Vegan: use dairy-free cheese.
How to make Gluten Free: use gluten free tortillas.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Method: Cook
- Cuisine: Mexican
