Easy Mushroom Quesadilla

Ruth M. Moran

Hearty, cheesy, and packed with flavor, these Mushroom Quesadillas are a quick vegetarian dinner that’s protein-rich, fiber-filled, and easy to make.

With portobello mushrooms, sun-dried tomatoes, and melty mozzarella, they cook in just 15 minutes and are perfect for weeknight meals or meal prep.

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Prep Time 5

Cook Time 10

Total Time 15

Course Dinner, Lunch, Main

Cuisine Mexican, Vegetarian

Servings 4 quesadillas

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.