How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mushroom Quesadilla?

You need 11 ingredients. The key ingredients include: 1/4 cup olive oil, plus more for searing, 1 small onion, sliced, 1 jalapeno, stemmed and chopped, 10 ounces cremini mushrooms or any other variety, stems removed, caps sliced, and more.

Is Mushroom Quesadilla suitable as snacks & appetizers?

Yes, Mushroom Quesadilla falls under the Snacks & Appetizers category and is a great choice for this type of meal.

How do I store leftover Mushroom Quesadilla?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Quesadilla Recipe

Name: Mushroom Quesadilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil, plus more for searing; 1 small onion, sliced; 1 jalapeno, stemmed and chopped; 10 ounces cremini mushrooms or any other variety, stems removed, caps sliced; 1 teaspoon salt; Juice of 1 lime; 12 (9-inch) flour tortillas; 1 1/2 cups Monterey Jack cheese, shredded; Mexican crema, homemade (page 102) or store-bought; Fresh Tomato Salsa (page 96); Sprigs of cilantro, for garnish

Mushroom Quesadilla

Eats Now Editorial Team · 1417 kcal · Snacks & Appetizers

1
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat.
2
Once the oil is hot, add the onion and jalapeno and saute until the vegetables begin to soften, about 2 minutes.
3
Add the mushrooms, salt, and the lime juice.
4
Increase the heat to medium-high and saute for about 5 minutes, or until all of the liquid released by the mushrooms has evaporated.
5
Transfer the mushroom mixture to a plate and set aside.
6
Return the same pan used to saute the mushrooms, with whatever oil was left behind, to the stove and place over medium-high heat.
7
Add 1 tablespoon of the oil and heat for 1 minute.
8
Place 2 tablespoons of the shredded cheese on the bottom half of each tortilla and top with 2 tablespoons of the mushroom mixture.
9
Fold the tortilla over creating a half moon.
10
Place as many tortillas as will fit comfortably in the pan.
11
Allow the quesadillas to sear for 1 minute, flip over, and sear for another minute.
12
Remove from the pan and place on a serving platter.
13
Repeat with the remaining ingredients, adding more oil to the skillet as needed.
14
Serve the quesadillas warm, accompanied by Mexican crema and tomato salsa.
15
Garnish with sprigs of cilantro.
16
INGREDIENTS
17
Mushrooms
18
Although I make these quesadillas with cremini mushrooms, the traditional choice is white button mushrooms.
19
However, feel free to experiment with different varieties and combinations of mushrooms.
20
TECHNIQUES
21
Heating the Quesadillas
22
Quesadillas should have a crisp crust, which is only achieved by heating the tortillas with a bit of oil.
23
Make sure the pan is hot and has a nice coating of oil so that you are able to develop a golden brown crust.
24
ADVANCE PREPARATION
25
You can prepare the mushroom filling ahead of timeup to a day in advance.
26
However, the quesadillas should be made right before serving.
27
SERVING SUGGESTION
28
These quesadillas are so versatile they can be served as an appetizer, main course, or side dish.
29
They also make great hors doeuvres when cut into small wedges.

Mushroom Quesadilla

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