Mushroom Quesadillas

Name: Mushroom Quesadillas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Champignon mushrooms 4 cups; Edam cheese 3.5 oz; White onions 1; Cluster tomatoes 2; Green Peperoncino 1 pinch; Fine salt 1 pinch; Black pepper 1 pinch; Extra virgin olive oil 1 ½ tbsp; Coriander fresh 0.4 oz; Flour tortillas 4

it de fr es br

442

Calories per serving

Vegetarian

Energy Kcal 442
Carbohydrates g 51.3
of which sugars g 4.7
Protein g 16.9
Fats g 18.8
of which saturated fat g 5.3
Fiber g 4.2
Cholesterol mg 25
Sodium mg 1606

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Bold, hearty mushrooms give these mushroom quesadillas a standout place on the table with every meal—whenever families need a reliable vegetarian quesadilla recipe, this one totally fits the moment. Warm, cheesy layers mingle with rich, tender portobello mushrooms, making each quesadilla look golden and crisp on the outside, while inside every bite stays moist, gooey, and full of flavor. Colorful, cheesy quesadilla wedges cut from each tortilla look inviting on the plate (a real crowd-pleaser for busy nights or weekend gatherings). Those deep, savory notes, combined with melty cheese and crispy edges, offer comfort food that feels nicer and a little more special. Even kids, picky eaters, and adults can dig in, enjoying each quesadilla as part of a fun family dinner, casual lunch, or shared meal during movie night. With these bold flavors, you get DELICIOUS satisfaction all the way through—a nice win when you want simple, family-friendly meals that still taste memorable.

Mealtime flexibility stands out as a huge benefit here—these easy quesadillas check pretty much every box for home cooks looking for quick dinner recipes or creative healthy dinner ideas that stay true to the best parts of Mexican cuisine. Whether you're trying to keep things meatless, needing something fast after work, or hoping to switch things up on Taco Tuesday, these quesadillas work well all around... especially with portobello mushrooms boosting the savory taste and texture. Pop them on a platter alongside salads, veggies, or simple soups (pretty much anything goes—it’s all good), and watch how quickly these go at any family gathering. Even kids who usually don’t go for mushrooms find these gooey and hard to resist. Smother with salsa, dollop on sour cream, or load up with extra cheese for that extra something. Affordable, tasty, and endlessly adaptable, mushroom quesadillas remain a ASKED-FOR favorite that works for weeknights, quick weekend bites, or easy party tables—great for pleasing everyone at home with every cheesy, flavorful mouthful.

How to prepare Mushroom Quesadillas

To prepare the mushroom quesadillas, start with the How to Clean Porcini Mushrooms; with a sharp knife with a smooth blade, remove the earthy part on the stem, gently scraping it until all traces of dirt are removed 1. If the mushrooms are fairly clean, remove the few remaining dirt residues with a brush or with a cotton cloth, if they are still very dirty, quickly pass them under a stream of cold running water. Once cleaned, cut the whole mushrooms lengthwise and set aside 2. Wash the tomatoes under plenty of fresh running water, cut them into 1 cm (about 0.4 inches) slices and then into cubes 3.

Finely chop the fresh coriander with a knife 4, then cut the onion into thin slices of about 4 mm (approximately 0.16 inches) 5. Put a non-stick pan on the heat with a drizzle of oil 6,

and stew the onion for 5 minutes 7. Add the mushrooms, cook for another 5 minutes, 8 then add the chili powder 9.

Add the diced tomatoes 10 along with the coriander 11 and season with salt 12 and

pepper to taste 13. After the necessary time has passed 14, turn off the heat and assemble the quesadillas. Take the tortillas (you can make them with our flour tortillas recipe) and fill half with the filling you have prepared, distributing it evenly 15.

Grate the cheese 16 and sprinkle it over the filling 17, then fold the tortillas in half into a half-moon shape 18.

Heat the quesadillas in a non-stick pan for 2-3 minutes on each side, turning them gently 19. Once ready, cut your mushroom quesadillas in half 20 and serve them hot 21.

Storage

You can store the mushroom quesadillas in the refrigerator for up to 3-4 days and then reheat them in a pan before consuming.

Tip

Want to make your quesadillas even richer? Add grilled peppers or crumbled sausage sautéed in a pan to the filling! You can make them with either corn or wheat tortillas.

For the translation of some texts, artificial intelligence tools may have been used.

Mushroom Quesadillas

PRESENTATION

How to prepare Mushroom Quesadillas

Storage

Tip

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