Mushroom Quesadillas are my go-to recipe when I want something delicious but don’t have much time to cook. There’s something magical about the way portobello mushrooms get all golden and tender when you cook them with onions and garlic. The lemon zest adds a bright pop that makes these quesadillas special. I love making these on busy weeknights because they’re so simple but taste like restaurant food. My kids always ask for seconds, and I never mind making more because they come together so fast.
About the Recipe
This recipe transforms simple ingredients into something really special. The portobello mushrooms have such a meaty texture that makes these quesadillas satisfying and filling. What I love most is how the lemon zest brightens everything up – it’s a small touch that makes a big difference. These quesadillas work great as a main dish or cut into smaller pieces as appetizers. The best part? You can make them with ingredients you probably already have in your kitchen. They’re perfect for using up mushrooms before they go bad too.
Why You’ll Love This Recipe
First, these quesadillas are incredibly easy to make, even if you’re new to cooking. The mushroom filling is so flavorful – the combination of earthy portobello mushrooms with sharp garlic and bright lemon zest tastes amazing. They get perfectly crispy on the outside while the cheese melts beautifully inside. You can have dinner ready in about 20 minutes, which is perfect for busy nights. Plus, they’re really versatile – serve them with salsa, sour cream, or your favorite dipping sauce. My whole family loves them, and I bet yours will too. They also make great leftovers for lunch the next day.
Mushroom Quesadillas
Cooking Tips
Don’t overcrowd the mushrooms in the pan – they need space to get golden instead of steaming. Make sure your pan is hot before adding the quesadillas so they get crispy right away. Press them down gently with a spatula while cooking to help everything stick together. If your tortillas are a bit stiff, warm them slightly before filling to make folding easier. Don’t overfill the quesadillas or they’ll be hard to flip and might leak.
Serving and Storing Suggestions
This recipe makes 2 large quesadillas, perfect for 2-4 people depending on appetite. Total time is about 20 minutes from start to finish. Serve immediately while they’re hot and crispy with salsa, guacamole, or sour cream on the side. Store leftover quesadillas in the fridge for up to 2 days. Reheat them in a dry pan over medium heat to get them crispy again – avoid the microwave which makes them soggy.
Similar Recipes
- Spinach and Cheese Quesadillas
- Black Bean Quesadillas
- Chicken and Mushroom Quesadillas
- Veggie Grilled Cheese
- Mushroom Panini
Nutrient Benefits
Portobello mushrooms are packed with nutrients and have a wonderful meaty texture. They’re low in calories but high in potassium and B vitamins. The olive oil provides healthy fats, while the cheese gives you protein and calcium. Garlic and onions add flavor plus some immune-boosting properties. This recipe gives you a good balance of protein, healthy fats, and vegetables all wrapped up in a delicious package that doesn’t feel heavy.
Mushroom Quesadillas
Ingredients
- 2 Tortillas (large)
- 2 to 3 Mushrooms - chopped (preferably portobello)
- Olive Oil as required
- 2 Onions (small, finely chopped)
- 1 clove Garlic (finely chopped)
- 3 tsp Parsley (chopped)
- Zest of 1/4 Lemon
- 200 gms Cheese (grated)
- Sea Salt as per taste
- Black Pepper Powder as per taste
Instructions
- Heat 1 tblsp oil in a pan.
- Saute the mushrooms for a minute.
- Sprinkle salt and pepper.
- Cook for another two minutes.
- Add the onions and another 1 tblsp oil.
- Saute until onions turn soft.
- Add garlic and cook for another minute or two.
- Add the parsley, lemon zest and stir well.
- Place the tortillas on a flat surface.
- Spread the mushroom mixture on one half of the tortillas.
- Sprinkle some cheese on top and fold over to resemble a half moon.
- Brush with a little olive oil.
- Heat a frying pan over medium flame.
- Add a little oil and place the quesadillas to the pan.
- Cook until golden, crisp and the cheese starts to melt.
- Remove and cut into wedges.
- Serve with salsa or sauce or dip by the side.
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Frequently Asked Questions
Can I use different types of mushrooms for this recipe?
Yes. While portobello mushrooms work best because of their meaty texture, you can use button mushrooms, cremini, or shiitake. Just chop them into similar-sized pieces and cook them the same way. You might need to adjust cooking time slightly for smaller mushrooms.
What type of cheese works best in these quesadillas?
Cheddar, Monterey Jack, or Mexican cheese blend all work great. You want cheese that melts well and has good flavor. Avoid pre-shredded cheese if possible – freshly grated cheese melts much better and tastes fresher.
Can I make the mushroom filling ahead of time?
Without a doubt. Cook the mushroom mixture and let it cool completely. Store it in the fridge for up to 2 days. When you’re ready to eat, just assemble the quesadillas with the cold filling and cook as directed. This makes weeknight dinners even faster.
My quesadillas keep falling apart when I flip them, what am I doing wrong?
Make sure you’re not overfilling them, and press down gently with a spatula while they cook. Let the first side get golden and crispy before trying to flip. Using a large spatula helps support the whole quesadilla when turning it over.
