A heap of sautéed mushrooms and a mound of shredded cheese don’t need much help to become the most deliciously cheesy mushroom quesadillas. These are vegetarian, but the mushrooms provide a lot of flavor and texture. If you have leftover sautéed mushrooms, these come together in a snap. They are perfect for lunch, dinner, appetizers, or an after-school snack.
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Cheesy Mushroom Quesadillas: A heap of sautéed mushrooms and a mound of shredded cheese quickly become the most delicious quesadillas.Tweet This
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.
- Olive or vegetable oil – For sautéing the mushrooms.
- Thinly sliced mushrooms – Any kind you like!
- Chopped shallots – You can sub in onions.
- Fresh or dried oregano – Either works well here!
- Unsalted butter – Just a little bit browned up the quesadillas nicely and gives them a great, nutty, buttery flavor.
- Flour tortillas – Buy the 8-inch size.
- Shredded cheese – Try Mexican blend cheese or a combo of cheddar and Monterey Jack or Pepper Jack.
- Scallions – Chop the whole scallion, using both the white and green parts.
How to Make Cheesy Mushroom Quesadillas
- Sauté the mushrooms.
- Make the quesadillas: For each quesadilla, melt a half teaspoon of butter in a pan. Place a tortilla in the pan. Sprinkle some cheese over half of the quesadilla, distribute some mushrooms over the cheese, and top with more cheese.
- Cook the quesadillas: Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden. Flip the quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes. Repeat with all of the ingredients.
- Serve: Slice each quesadilla into 2 or 3 wedges. Sprinkle with scallions and serve with salsa, guacamole, and sour cream, as desired.
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.
Yes, you should cook your mushrooms so they become tender and flavorful before you add them to your 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, or Mushroom, Mozzarella, and Cherry Tomato Pizza.
You can add in all sorts of other ingredients along with the mushrooms. Try :
- Chopped olives
- Cooked broccoli or asparagus
- Diced tomatoes
- Artichoke hearts
- Cooked onions
- Roasted or sautéed bell peppers
- Shredded cooked chicken, browned ground beef or turkey, crumbled bacon, or cooked shrimp (which obviously won’t make these vegetarian)
What to Serve With Cheesy Mushroom Quesadillas
More Quesadilla Recipes
- Steak and Cheese Quesadillas
- Easy Rotisserie Chicken and Cheese Quesadillas
- Cheesy Ground Beef Quesadillas
- Vegetable Quesadillas
- Spinach, Mushroom and Chicken Quesadillas
- Breakfast Quesadillas
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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 ½ 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, 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.
Nutrition information is automatically calculated, so should only be used as an approximation.