Best 3 Mushroom Quesadilla Recipes

Step into the vibrant world of flavors with our guide to the ultimate mushroom quesadilla. We'll embark on a culinary journey, exploring a diverse range of recipes that capture the essence of this delectable dish. From the classic combination of earthy mushrooms and melted cheese to more adventurous variations infused with spices, herbs, and unexpected ingredients, we'll uncover the secrets to creating a quesadilla that tantalizes your taste buds and leaves you craving more. Whether you're a seasoned home cook or just starting your kitchen adventures, our comprehensive guide will equip you with the knowledge and inspiration to craft a truly exceptional mushroom quesadilla that will become a favorite in your recipe repertoire.

Here are our top 3 tried and tested recipes!

SPINACH & MUSHROOM QUESADILLA RECIPE BY TASTY

Spinach & Mushroom Quesadilla Recipe by Tasty image

Here's what you need: olive oil, mushrooms, garlic, fresh spinach, salt, pepper, eggs, large flour tortillas, shredded mozzarella cheese, shredded parmesan cheese, fresh parsley, salsa

Provided by Claire Nolan

Categories Lunch

Yield 2 quesadillas

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
½ cup mushrooms, sliced
2 cloves garlic
3 cups fresh spinach
salt, to taste
pepper, to taste
3 eggs
2 large flour tortillas
1 cup shredded mozzarella cheese, double for 2 quesadillas
½ cup shredded parmesan cheese, double for 2 quesadillas
fresh parsley
salsa

Steps:

Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit.
Add the spinach and cook until spinach has wilted.
Crack in the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside.
Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla.
Add the scramble, top with more cheese and fold the tortilla in half.
Cook for 6 minutes over medium heat, flipping half way.
Serve with salsa and garnish with fresh parsley.
Enjoy!

Nutrition Facts : Calories 636 calories, Carbohydrate 31 grams, Fat 38 grams, Fiber 1 gram, Protein 41 grams, Sugar 3 grams

MUSHROOM QUESADILLA

Mushroom Quesadilla image

This recipe makes a tasty lunch or have it as part of a traditional Mexican meal. I like using Corn Tortillas but the whole wheat are tasty too.Serve with your favorite Salsa and a green salad The recipe is from the column "The Chopping Block" by Philomena Corradeno, tweaked by Bergy

Provided by Bergy

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs mushrooms, fresh, sliced
1 1/2 tablespoons garlic, minced
salt & pepper
4 large tortillas, Whole wheat or 4 large sun-dried tomatoes
1 1/4 cups cheddar cheese, grated

Steps:

Wrap the tortillas in foil and warm them in a 350F oven while you are cooking the mushrooms.
Saute the mushrooms and garlic until most of the water from the mushrooms has evaporated.
Season with salt & pepper.
Divide the mushrooms & cheese between the four tortillas, fold in half.
Serve with salsa, quacamole & sour cream (Optional).

ROASTED PORTOBELLO MUSHROOM QUESADILLA RECIPE

Roasted Portobello Mushroom Quesadilla Recipe image

Provided by franny-2

Number Of Ingredients 8

Ingredients

4 large portobello mushrooms
1/4 cup (50 mL) olive oil
1 tbsp (15 mL) balsamic vinegar
Salt and freshly ground pepper
4 large flour or whole wheat tortillas
2 cups (500 mL) grated Monterey Jack Cheese
1 cup (250 mL) chunky tomato salsa
1/4 cup (50 mL) coriander leaves

Steps:

1. Preheat oven to 400°F (200°C). 2. Trim stems of mushrooms parallel to cap. Place in dish and toss with 3 tbsp (45 mL) oil and vinegar. Season well with salt and pepper. 3. Place on baking sheet and bake for 10 minutes or until tender. Thickly slice and divide each mushroom into 4 portions. 4. Lay one tortilla on counter. Sprinkle 1/4 cup (50 mL) cheese over half the tortilla. Lay 4 mushroom portions on top of cheese. Top with 1/4 cup (50 mL) tomato salsa, another 1/4 cup (50 mL) cheese and 1/4 of the coriander leaves. Fold tortilla over and press down. 5. Place remaining oil in skillet on medium heat. Place tortilla in skillet. Fry underside until browned, about 1 to 2 minutes. Flip over and fry second side until golden and cheese is melted, another 1 to 2 minutes. Repeat with other tortillas, adding more oil as needed.

Tips:

Choose the right cheese: A good melting cheese, such as mozzarella or cheddar, is essential for a gooey, flavorful quesadilla.
Use fresh, flavorful mushrooms: Cremini or portobello mushrooms are both good choices.
Sauté the mushrooms with aromatics: Onions, garlic, and bell peppers are all good additions to sautéed mushrooms.
Season the mushrooms well: Salt, pepper, and a pinch of chili powder or cumin will help to flavor the mushrooms.
Use a large skillet or griddle: This will help to ensure that the quesadilla cooks evenly.
Don't overcrowd the skillet: If you're making multiple quesadillas, cook them in batches.
Cook the quesadilla until the cheese is melted and gooey: This usually takes about 2-3 minutes per side.
Serve the quesadilla with your favorite toppings: Salsa, guacamole, sour cream, and pico de gallo are all good options.

Conclusion:

Mushroom quesadillas are a delicious and easy-to-make meal that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover mushrooms. With a few simple tips, you can make perfect mushroom quesadillas every time. So next time you're looking for a quick and tasty meal, give mushroom quesadillas a try.