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Mushroom Quesadilla with Garlic and Vegetables Recipe

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4.2 from 3 reviews

This Mushroom Quesadilla recipe features sautéed mushrooms and fresh vegetables layered with melted cheese between tortillas, cooked to crispy perfection on a skillet. Ready in just 15 minutes, it serves as a flavorful, satisfying meal or snack paired beautifully with guacamole and vibrant salsas like Black Bean and Corn or Pineapple Salsa.

  • Total Time: 15 minutes
  • Yield: 4 servings (2 quesadillas, cut into wedges)

Ingredients

Quesadilla Filling

  • 1-2 tablespoons olive oil (or other cooking oil)
  • 6 ounces mushrooms, medium sliced (¼ inch thick)
  • 1 teaspoon minced garlic (about 2 cloves, or serve with garlic confit)
  • ¼ cup chopped vegetables of choice (bell peppers, deseeded jalapeños, onions or shallots)
  • Garlic salt or salt to taste

Quesadilla Assembly

  • 4 flour or corn tortillas (whole wheat recommended)
  • 1 ½ cups shredded cheese

Serving Accompaniments

  • Guacamole
  • Black Bean and Corn Salsa or Pineapple Salsa
  • Garlic confit (optional, for garlic lovers)
  • Chopped shallots (optional garnish)

Instructions

  1. Sauté the mushrooms and vegetables: Set a medium skillet over medium-high heat and coat with 1-2 tablespoons of olive oil. Add the sliced mushrooms, minced garlic, and chopped vegetables. Sauté, stirring occasionally, until the mushrooms are nicely browned and the vegetables are tender but not wilted, about 2 to 3 minutes. If using tomatoes, add them after cooking the mushrooms and turn off the heat before folding them in.
  2. Prepare skillet for quesadilla: Transfer the mushroom mixture to a plate. Using a paper towel, carefully wipe down the skillet to remove any residue and prepare it for the quesadilla assembly.
  3. Assemble the quesadilla: Recoat the skillet lightly with oil and place one tortilla onto the hot skillet. Sprinkle about ¼ cup of shredded cheese evenly over the tortilla. Add half of the mushroom and vegetable mixture on top of the cheese, leaving any excess juices behind, and season with garlic salt or regular salt to taste.
  4. Add the top tortilla and cook: Sprinkle cheese on top if desired, then place another tortilla over the filling. Press down gently so the top tortilla adheres to the melting cheese. Lightly brush or drizzle the top tortilla with oil to promote crisping. Once the cheese begins to melt, carefully flip the quesadilla to cook the other side until golden and crispy.
  5. Cook evenly and crisp both sides: Use a heatproof spatula to press down evenly to ensure the quesadilla cooks uniformly. Flip multiple times if needed to achieve even golden crispness on both sides. Repeat the process with the remaining tortillas and filling to make the second quesadilla.
  6. Slice and serve: Remove the cooked quesadillas from the skillet and slice each into 6-8 wedges. Serve immediately with baked tortilla chips, guacamole, and your choice of Black Bean and Corn Salsa or Pineapple Salsa. Optionally garnish with garlic confit and chopped shallots for extra flavor.

Notes

  • Use whole wheat or corn tortillas for a healthier option.
  • Adjust vegetable choices and quantities based on preference or seasonal availability.
  • For garlic lovers, adding garlic confit enhances flavor without overpowering.
  • To make it spicier, include deseeded jalapeños in the vegetable mix.
  • Cook on medium-high heat to get perfectly crisp quesadillas without burning.
  • Serve immediately for best texture; quesadillas can become soggy if left standing.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://dishiary.com/mushroom-quesadilla-with-garlic-and-vegetables-recipe/