Mushroom Quesadillas
Mushroom quesadillas feature sautéed mushrooms, onions, and cilantro melted with cheese inside crispy tortillas, making a flavorful and satisfying vegetarian meal perfect for quick lunches or dinners.
Ingredients
- vegetable oil spray ⓘ
- 8 oz. fresh sliced mushrooms ⓘ
- 1/2 medium onion, thinly sliced and separated into rings ⓘ
- 1 tsp. minced garlic ⓘ
- 3 Tbsp. chopped fresh cilantro
- 3 (8-inch) flour tortillas ⓘ
- 6 Tbsp. shredded low-fat Monterey Jack cheese or low-fat Cheddar cheese ⓘ
- commercial salsa or Fresh and Chunky salsa ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Spray a large skillet with vegetable oil and cook mushrooms, onion, and garlic over medium heat until the onion is tender, about 5 to 7 minutes.
- Stir in cilantro and remove from heat.
- Arrange one-third of the mushroom mixture on half of a tortilla.
- Sprinkle with 2 tablespoons of shredded cheese.
- Fold the tortilla over the filling to form a quesadilla.
- Repeat with remaining ingredients to make 3 quesadillas.
- Place quesadillas on a baking sheet and bake about 5 minutes or until the filling is hot and the cheese melts.
- Cut each quesadilla into 4 wedges.
- Serve warm with salsa if desired.
Tips & Substitutions
For a richer flavor, try adding a pinch of cumin or smoked paprika to the mushroom mixture. If you don’t have Monterey Jack or Cheddar cheese, any melting cheese like Gouda or Pepper Jack can work. You can also add other vegetables like bell peppers or spinach for extra nutrition. For a gluten-free option, substitute with corn tortillas. These quesadillas can also be served as part of a larger spread alongside Mexican recipes.
Serving Suggestions
Serve the quesadillas warm with a side of fresh salsa or guacamole for dipping. They pair well with a simple green salad or Mexican corn on the side. For a heartier meal, consider serving them alongside Chilli Con Queso. These quesadillas also make a great appetizer for gatherings, just cut them into smaller wedges.
Storage & Reheating
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 3-4 minutes on each side until heated through, or pop them in a toaster oven for a crispy finish. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom Quesadillas contains roughly 180 calories, with 4g protein, 24g carbohydrates, and 8g fat. It is a good source of vitamin D (11% of the Daily Value). Note that it is relatively high in sodium, at 594mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these quesadillas ahead of time?
Yes, you can prepare the filling in advance and assemble the quesadillas when you're ready to cook. Just store the filling in the fridge for up to 24 hours. You can also freeze assembled quesadillas before baking, then bake them from frozen, adding a few extra minutes to the cooking time.
What can I substitute for fresh mushrooms?
If fresh mushrooms are not available, you could use canned mushrooms, though the texture will differ. Alternatively, sautéed zucchini or cooked spinach can also work well in this recipe, offering a different flavor and texture.
Are there any vegan options for this recipe?
Absolutely! You can use a plant-based cheese alternative to keep it dairy-free. Additionally, avocado can be used as a creamy filling, and you can enhance flavor with nutritional yeast for a cheesy taste. Just ensure that your tortillas are also vegan.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).