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–+ servings
A plate of freshly cooked mushroom quesadillas with dipping sauces.
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5 from 4 votes

Mushroom Quesadillas

Mushrooms make a flavourful and meaty addition to classic crispy quesadillas. Mushroom Quesadillas make a healthy and delicious meal, snack, or finger food platter for any occasion.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Finger Food, Lunch, Snack
Cuisine: Mexican
Diet: Vegetarian
Servings: 8 Quesadillas
Calories: 335kcal
Author: Kate O'Malley

Ingredients

Quesadillas

  • 8 tortillas
  • 2 avocados mashed
  • 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
  • 2 tablespoons Optional: butter or oil for cooking in the pan Or use a non-stick pan without oil

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. 
  • Add the minced garlic cloves and stir until fragrant.
  • Add sliced mushrooms to the pan, sauté until soft and juicy.

Make the Quesadillas

  • Take one tortilla, cover half with mozzarella cheese (diced or shredded), and spread the other half 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 (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 the quesadillas warm with any or all of the optional add-ons above.

Notes

Recipe Variations and Substitutions
Mushrooms: Feel free to experiment with 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. 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 flavor.
Optional Additions: This quesadilla recipe is loaded with flavor, but you can play with any of these additions or sides:
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

Serving: 1g | Calories: 335kcal | Carbohydrates: 25g | Protein: 12g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 594mg | Potassium: 550mg | Fiber: 6g | Sugar: 4g | Vitamin A: 798IU | Vitamin C: 27mg | Calcium: 254mg | Iron: 2mg