Mushroom Quesadillas

These Mushroom Quesadillas are ideal for a quick lunch, a satisfying snack, or even a casual dinner. These quesadillas are filled with sautéed mushrooms, which bring a meaty texture and rich flavour, complemented beautifully by the smooth, melting cheese. Whether you’re a mushroom lover or just looking for a comforting vegetarian option, this recipe is sure to please.

Ingredients

500 g (1.1 lbs) mushrooms
2 onions
2 garlic cloves
3 Tbsp olive oil
1 tsp dried thyme
120 ml (1/2 cup) white wine
salt to taste
400 g shredded cheese (choose a melting cheese like mozzarella, cheddar or Monterey Jack)
4 large tortillas (or 6 tortillas if you prefer less mushroom filling in each)
a bit of butter or olive oil

Directions

Prepare the Filling

Peel and slice the onions.

In a pan, heat 3 tablespoons of oil over medium heat. Add the sliced onions and sauté them for 4 minutes on low heat.

Clean and slice the mushrooms.

Add the sliced mushrooms over the onions and continue sautéing them for 25 minutes on low, until all the liquid evaporates.

Chop the garlic and add it to the pan. Add the thyme and season with salt to taste. Cook for 2 more minutes.

Add the white wine and sauté everything until all the liquid is absorbed.

Assemble the Quesadillas

Spread a bit of butter or oil on a heated pan. Take a flour tortilla and place it in the pan, swirling it around a bit. Turn it on the other side and swirl it around a bit as well. Remove it from the pan. Repeat the same steps with another tortilla. Then, keep this second tortilla in the pan and sprinkle a handful of shredded cheese on top. Spread half of the mushroom mixture, then sprinkle another handful of shredded cheese on top.

Lastly, place the first tortilla on top to sandwich everything together.

Cook the filled tortilla on medium heat until the bottom is golden brown. Flip it carefully and cook it on the other side. The cheese should be melted and the tortilla crispy.

Remove the mushroom quesadilla from the pan, cut it into quarters and enjoy!

Another way to assemble the tortilla is by sprinkling a layer of cheese over half of a flour tortilla only. Then spread a portion of the mushroom mixture over the cheese and sprinkle more cheese on top. Then, fold the tortilla over to create a semicircle. Cook it on both sides until golden brown and the cheese has melted.

Enjoy the mushroom quesadillas hot. You can accompany them with guacamole, salsa or sour cream if desired.