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.
Table of Contents
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
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.
Mushroom Quesadillas
Mushrooms make a flavourful and meaty addition to classic crispy quesadillas. Quick and easy to whip up, Mushroom Quesadillas make a healthy and delicious meal, snack, or finger food platter for any occasion.
Ingredients
Quesadillas
- 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
Optional Add-Ons
- Fresh cilantro or parsley, chopped
- Sour cream or ranch sauce
- Chipotle or tabasco sauce
- Chilli flakes
- Limes
- Jalapeño
Instructions
Prepare the Cooked Fillings
- 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. Next, add minced garlic cloves and stir until fragrant.
- Add sliced mushrooms to the pan, sauté until soft and juicy.
Make the Quesadillas
- Take one tortilla and spread ½ with pieces of mozzarella cheese (diced or shredded) and spread the other ½ with mashed avocado.
- 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.
- Heat a skillet with a piece of butter or oil, and toast the quesadilla. First, place it with the cheesy side to the skillet for the cheese to melt 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 starts to smoke, remove it or reduce the heat. You want them golden and crispy, not blackened.
- Serve the quesadillas warm with any or all of the optional add-ons above.
Notes
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.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 602Total Fat: 36gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 53mgSodium: 1099mgCarbohydrates: 50gFiber: 8gSugar: 6gProtein: 22g
Nutrition data provided here is only an estimate
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