Name: Mushroom Quesadillas
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Vegetarian
Ingredients: 8 tortillas; 2 medium-size avocados; 1 lb white button mushrooms sliced; 1 red bell pepper diced; 1 large red onion diced; 2 garlic cloves minced; 2 tablespoons olive oil; ½ teaspoon salt; 2 cups mozzarella cheese, diced or shredded; Optional: butter or oil to warm each quesadilla in a pan; Fresh cilantro or parsley, chopped; Sour cream or ranch sauce; Chipotle or tabasco sauce; Chilli flakes; Limes; Jalapeño

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We are big fans 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.

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.

A plate of freshly cooked mushroom quesadillas with dipping sauces.

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.

What to Serve with Mushroom Quesadillas

Serve with fresh salad or as a side to soups. Arrange finger food style on a platter with dipping sauces like a typical Salsa Roja, sour cream, chipotle and limes. We even have a Smoky Chipotle Hummus recipe that goes beautifully with Mushroom Quesadillas.

Ingredients

Optional Additions

This quesadilla recipe is loaded with flavour, but if you want some extra kick or some fresh Mexican flours, you can play with any of these additions. Just add them at the building stage, or allow people to DIY to their taste.

Fresh cilantro or parsley
Fresh cilantro or parsley, chopped
Sour cream or ranch sauce
Chipotle or tabasco sauce
Chilli flakes
Limes
Jalapeño
Chipotle or tabasco sauce
Chilli flakes
Limes
Jalapeño

Process

Sauteed mushrooms, red pepper and onion for quesadilla filling.

Avocado and mozzarella on a tortilla for quesadillas.

Mushrooms and avocado on a tortilla for quesadillas.

Recipe Variations

Mushrooms

This Mushroom Quesadilla uses white button mushrooms but feel free to experiment with mushroom varieties like portobello, cremini brown or wild mushrooms. You can even do a mushroom mix.

Cheese

A typical quesadilla uses smooth, semi-soft white cheese that melts beautifully as opposed to mozzarella. You could also use a crumble of feta or similar salty cheese if you don’t want a heavy mozzarella and you like a bit more flavour.

Corn or Flour Tortilla for Quesadillas?

Traditionally, quesadillas were made with corn tortillas, but flour tortillas are favoured 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. The flour tortilla also gives a nice finish and flavour when heated on the pan.

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.

Make-Ahead Tips

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 making these mushroom quesadillas for a picnic, you can prepare and cook them at home before leaving – we give you the tips for keeping picnic food warm here. 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.

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Yield: Six generously stuffed or eight regular quesadillas.