Easy Mushroom Quesadilla Recipe

Jump to Recipe Print Recipe

I am a big fan of Mexican inspired picnic food as it has so many portable dishes that are easy to eat with your hands. These Mushroom Quesadillas are such a dish.

A plate of freshly cooked mushroom quesadillas with dipping sauces.

Jump to:

Why This Recipe Works
Ingredients
Recipe Variations and Substitutions
Step by Step Instructions
Recipe FAQs
Expert Tips
Related Recipes
Mushroom Quesadillas

Why This Recipe Works

This Mushroom Quesadilla recipe makes a great main dish, or cut them up and arrange them on a platter for finger food snacks. They’re healthy, delicious, and so easy to make – whip them up in under an hour. They’re also portable and easy to eat, making them great for picnics and outdoor parties.

Ingredients

See my recipe card below for a complete list of the ingredients with measurements and notes.

Recipe Variations and Substitutions

Mushrooms: This Mushroom Quesadilla uses white button mushrooms, but feel free to experiment with other mushroom varieties, such as portobello, cremini brown, or wild. You can even make a mushroom mix.

Cheese: A typical quesadilla uses smooth, semi-soft white cheese that melts beautifully. I use mozzarella as it’s readily available and also melts well. You could also use a crumble of feta or Monterey Jack.

Optional Additions: This quesadilla recipe is loaded with flavor, but you can play with any of these additions or sides if you want an extra kick or fresh Mexican flavor. You can add them at the building stage or allow people to DIY to their taste.

Salsa Roja
Sour cream or ranch sauce
Chipotle or Tabasco sauce
Jalapeño
Limes
Chili flakes
I have a Smoky Chipotle Hummus recipe that goes beautifully with Mushroom Quesadillas.

Dietary Variations:

Make this a vegan quesadilla by using vegan cheese or cashew spread.
Make this a gluten-free quesadilla by using gluten-free tortillas.

Step by Step Instructions

Prepare the Cooked Fillings

Sauteeing onions, garlic and red peppers in a pan.

Step 1: Add diced onion and red bell pepper to a pan or large skillet with 2 tbsp of olive oil and season with salt.

Sauté over medium heat until soft.

Adding garlic to a sauteed mix of onions and red peppers.

Step 2: Add the minced garlic cloves and stir until fragrant.

Adding mushrooms to a sauteed mix of onions and red peppers.

Step 3: Add sliced mushrooms to the pan.

Sauteed mushrooms, red pepper and onion for quesadilla filling.

Step 4: Sauté until soft and juicy

Make the Quesadillas

Avocado and mozzarella on a tortilla for quesadillas.

Step 5: Take one tortilla, cover half with mozzarella cheese (diced or shredded), and spread the other half with mashed avocado.

Mushrooms and avocado on a tortilla for quesadillas.

Step 6: Spoon the mushroom mix on the mozzarella side and fold the quesadilla in half, leaving the cheesy side on the bottom. Repeat until all your tortillas are filled and folded.

Step 7: Heat a skillet (add butter or oil if you like). Place the quesadilla cheesy side down on the skillet so the cheese melts quickly. Then, flip it to the other side to warm it. This process should take 1-2 minutes on each side. If the quesadilla starts to brown too much or the butter/oil smokes, remove it or reduce the heat. You want them golden and crispy, not blackened.

Serve warm with any or all of the optional add-ons listed above.

Recipe FAQs

What is a Quesadilla?

Quesadillas (which means “little cheesy thing”) originated in northern and central Mexico in the 16th century; corn tortillas were stuffed with squash and pumpkin and cooked in a clay pot as a dessert. The quesadilla evolved to include cheese and eventually varying meats in flour tortillas.

Corn or Flour Tortilla for Quesadillas?

Traditionally, quesadillas were made with corn tortillas, but flour tortillas are favored these days. Flour tortillas are more pliable and tend to hold the fillings together better, they are better for folding in half and flipping on the pan. When heated in the pan, the flour tortilla also gives a nice finish and flavor.

Expert Tips

Make-Ahead Tip: The cooked mushroom mix will keep in the fridge for up to 4 days in a container. It’s always easy to have grated cheese on hand.

If you are making these mushroom quesadillas for a picnic, you can prepare and cook them at home before leaving—I give you tips for keeping picnic food warm. You can take all your ingredients and make them alfresco, or you can build them at home and cook them on any flat BBQ plate.