A heap of sautéed mushrooms and a mound of shredded cheese don’t need much help to become the most deliciously cheesy mushroom quesadillas.
You can use any mushrooms for this dish, from reliable old button mushrooms or cremini to more exotic mushrooms like shiitake or porcini. I am excited to make these with fresh morels come spring – those will be some pretty fan-cey mushroom quesadillas.
If you are sauteing mushrooms for a dish, whatever that dish may be, it’s a great idea to make extra and stash them away in the fridge to make these quesadillas later in the week. Some cases in point: Chicken Thighs Stuffed with Mushrooms, Pork Schnitzel with Sautéed Mushrooms, Green Beans and Mushrooms with Shallots, Beef Brisket with Wild Mushrooms, or Mushroom, Mozzarella, and Cherry Tomato Pizza. (Conversely, if you are making these quesadillas, saute extra mushrooms, and have a head start on any other mushroom-affiliated dinner!)
Best Ways to Cook Quesadillas on the Stove
The directions below are for cooking one quesadilla at a time, but you’ll see that if you can be efficient with your space, you can cook two at a time. Check out How to Cook Quesadillas for some visuals on how to get two half moons going in a pan. You can also choose another cooking option if it suits you better, like grilling, baking, or using the broiler.
You can add in all sorts of other ingredients along with the mushrooms. Try chopped olives, cooked broccoli or asparagus, tomatoes, artichoke hearts, cooked onions, roasted or sautéed bell peppers, scallions, shredded cooked chicken, browned ground beef or turkey, crumbled bacon, or cooked shrimp.
A heap of sautéed mushrooms and a mound of shredded cheese don’t need much help to become the most deliciously cheesy mushroom quesadillas.Tweet This
Other Quesadilla Recipes:
- Cheesy Ground Beef Quesadillas
- Spinach, Mushroom, and Chicken Quesadillas
- Breakfast Quesadillas
- Vegetable Quesadillas
Cheesy Mushroom Quesadillas
- 1 teaspoon olive or vegetable oil
- 1 pound thinly sliced mushrooms any kind
- ½ cup chopped shallots
- 1 teaspoon minced fresh oregano or ½ teaspoon dried
- Kosher salt and freshly ground pepper to taste
- 4 teaspoons unsalted butter divided
- 8 8-inch flour tortillas
- 3 cups (12 ounces) shredded Mexican blend cheese or a combo of cheddar and Monterey Jack or Pepper Jack
- ¼ cup chopped scallions white and green parts
- Sour cream, guacamole and salsa to serve, if desired
- Heat a very large skillet over medium high heat. Add the oil, then the mushrooms, shallots, and oregano, season with salt and pepper, and sauté for 10 minutes until the liquid has evaporated and the mushrooms have turned nicely browned. Remove them to a bowl.
- Wipe out the skillet and return it to medium high heat. Add a half teaspoon of butter, and turn to coat the bottom of the pan. Place a tortilla in the pan. Sprinkle 3 tablespoons of the cheese over half of the quesadilla, and distribute 1/8 of the mushroom mixture over the cheese. Top that with another 3 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.
- Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Sprinkle the quesadillas with scallions and serve with salsa, guacamole and sour cream, as desired.
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