This Mushroom Quesadilla is a quick, satisfying vegetarian meal packed with flavor and nutrition.
Featuring hearty portobello mushrooms, sun-dried tomatoes, and melty mozzarella, it delivers a protein-rich, fiber-filled boost while keeping saturated fats low.
Perfect for weeknight dinners or meal prep, these quesadillas are easy to assemble, cook in minutes, and make a deliciously wholesome option for any busy day.
Easy Mushroom Quesadilla
Equipment
- 1 Large skillet
- 1 Spatula
- 1 small bowl
- 1 Cutting board
- 1 knife
- Measuring Spoons and Cups
Ingredients
- 1 tablespoon extra virgin olive oil plus more for skillet
- 1 cup yellow onion diced (about ½ medium onion)
- 6 ounces portobello mushrooms thinly sliced
- 1½ teaspoons minced garlic about 3 cloves
- ¼ teaspoon kosher salt
- 8 whole wheat or sun-dried tomato tortillas 10-inch
- 6 ounces mozzarella cheese shredded
- 2 ounces Parmesan cheese shredded
- 6 ounces sun-dried tomatoes packed in olive oil, drained and chopped
- ½ cup fresh Italian parsley chopped
Instructions
- Prepare the Ingredients: Start by gathering all your ingredients. Dice the yellow onion finely, slice the portobello mushrooms thinly, mince the garlic cloves, chop the fresh Italian parsley, and roughly chop the sun-dried tomatoes. Shred the mozzarella and Parmesan cheeses, and have your tortillas ready. This prep ensures everything is within reach and speeds up cooking.
- Heat the Skillet and Sauté Onions: Place a large skillet over medium-high heat and add 1 tablespoon of extra virgin olive oil. Once the oil is shimmering, add the diced onions. Stir frequently and cook for about 2 minutes until they become soft, slightly translucent, and fragrant. This step brings out the natural sweetness of the onions and forms a flavorful base for the quesadilla filling.
- Cook the Mushrooms and Garlic: Add the sliced portobello mushrooms to the skillet with the onions. Sprinkle in 1½ teaspoons of minced garlic and ¼ teaspoon of kosher salt. Stir the mixture gently, allowing the mushrooms to release their moisture. Continue cooking until the mushrooms are lightly browned, tender, and most of the liquid has evaporated. This step ensures a rich, concentrated mushroom flavor that will enhance every bite.
- Set the Filling Aside: Once the mushrooms are cooked, transfer the mixture to a plate or bowl and set aside. Keeping the filling separate prevents overcooking and allows you to crisp the tortillas perfectly in the next steps.
- Prepare the Cheese Mixture: In a small bowl, combine the shredded mozzarella and Parmesan cheeses. Mixing the cheeses now makes it easier to evenly distribute them in the quesadilla layers later, ensuring every bite has a perfect balance of gooey and nutty flavors.
- Clean and Oil the Skillet: Carefully wipe the skillet with a paper towel to remove any leftover bits from the mushroom mixture. Return the skillet to the heat and brush lightly with a little extra virgin olive oil. This prevents the tortillas from sticking and helps them achieve a golden, crispy exterior.
- Assemble the First Quesadilla: Place one tortilla flat in the skillet. Sprinkle a thin layer of the cheese mixture evenly over the surface. Add ¼ of the mushroom mixture on top, followed by ¼ of the chopped sun-dried tomatoes and 2 tablespoons of fresh parsley. Top with a little more cheese to help the second tortilla stick. Finally, place a second tortilla on top and press down gently with a spatula to remove any air pockets.
- Cook the Quesadilla – First Side: Cover the skillet with a lid and cook the quesadilla for 1 to 2 minutes, keeping a close eye on it. You want the bottom tortilla to turn golden brown and crispy without burning. The cheese inside should start to melt, binding all the ingredients together.
- Flip and Cook the Second Side: Carefully flip the quesadilla using a spatula. Cover the skillet again and cook for an additional 1 to 2 minutes until the second tortilla is crisp and golden. The result should be a perfectly balanced quesadilla with a crunchy exterior and a warm, cheesy, flavorful filling.
- Transfer and Slice: Remove the cooked quesadilla from the skillet and place it on a cutting board or serving plate. Use a sharp knife or pizza cutter to slice it into wedges. This makes it easy to serve and enjoy immediately.
- Repeat for Remaining Quesadillas: Repeat steps 7 through 10 with the remaining tortillas, cheese, mushroom mixture, sun-dried tomatoes, and parsley until you have a total of four quesadillas. This ensures that each quesadilla is just as flavorful and satisfying as the first.
- Serve and Enjoy: Arrange the wedges on a plate and serve hot. These quesadillas are perfect on their own or with a side of salsa, guacamole, or a simple green salad. Each bite is a combination of creamy cheese, earthy mushrooms, sweet onions, and fresh parsley, making this an irresistibly satisfying meal.
- Storage and Reheating (Optional): Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat for a few minutes until heated through, or microwave for 1–2 minutes. Reheating in a skillet keeps the tortillas crisp, maintaining that fresh-cooked texture.
Notes
- Use fresh, firm portobello mushrooms for the best texture and flavor.
- Shred the cheeses yourself for better melting and richer taste.
- Brush tortillas lightly with olive oil before cooking for extra crispiness.
- Avoid overfilling the quesadilla to ensure easy flipping and even cooking.
- Adjust garlic and salt according to your taste preferences.
- Fresh parsley adds brightness, but cilantro can be substituted for a different flavor profile.
- Whole wheat or sun-dried tomato tortillas provide extra fiber and nutrients.
Chef’s Secrets For Perfect Quesadillas
The key to a perfect quesadilla lies in the balance of filling and crispiness.
Always cook the mushrooms until most of the moisture has evaporated to avoid soggy tortillas.
Pre-mixing cheeses ensures even melting and a gooey texture throughout. Pressing down lightly while cooking removes air pockets and helps the layers stick together.
Use a medium-high heat to achieve a golden, crispy exterior while keeping the filling warm and flavorful. Don’t rush the flipping process; a spatula and patience are essential.
Serving Suggestions To Enhance Flavor
Mushroom quesadillas pair beautifully with fresh, vibrant sides.
Serve with guacamole, salsa, or a drizzle of creamy sour cream for extra indulgence.
A simple green salad with a light vinaigrette complements the richness of the cheese and mushrooms.
For a heartier meal, add a bowl of black bean soup or roasted vegetable medley.
Garnishing with extra parsley or fresh herbs adds visual appeal and a burst of flavor, making your meal both delicious and satisfying.
Storage Tips To Keep Fresh
Leftover quesadillas should be stored in an airtight container in the refrigerator for up to three days.
To maintain crispiness, reheat in a lightly oiled skillet over medium heat rather than microwaving; this method preserves the tortilla’s texture and melts the cheese evenly.
For longer storage, quesadillas can be wrapped tightly in foil and frozen for up to two months.
Thaw in the refrigerator before reheating to prevent soggy tortillas and unevenly melted cheese.
Frequently Asked Questions
1. Can I use other mushrooms instead?
Yes, cremini, shiitake, or button mushrooms can be substituted. Just adjust cooking time slightly, as some mushrooms release more moisture than portobellos. The flavor may vary, but the texture and overall dish will remain delicious.
2. Can I make this recipe vegan?
Absolutely! Replace mozzarella and Parmesan with vegan cheese alternatives. Nutritional yeast can add a cheesy flavor if desired. The mushrooms, sun-dried tomatoes, and fresh herbs still provide plenty of savory taste and protein.
3. Can I prepare these ahead of time?
Yes, you can assemble the quesadillas and refrigerate them for a few hours before cooking. Avoid pre-cooking the tortillas; cook them just before serving to maintain crispiness. This makes meal prep quick and convenient.
4. How do I prevent soggy quesadillas?
Cook mushrooms until their liquid evaporates completely and lightly brush tortillas with olive oil. Avoid overfilling the quesadilla, and use medium-high heat to crisp the tortilla quickly while keeping the filling hot.
5. Can I freeze these quesadillas?
Yes, wrap each quesadilla tightly in foil and freeze for up to two months. Reheat directly in a skillet for the best texture. Avoid microwaving frozen quesadillas unless they’re thawed first to prevent soggy tortillas.
