Mushroom and Goat Cheese Quesadillas
A heap of sautéed mushrooms and some tangy goat cheese make a very savory (if not super authentic) quesadilla.
What Kind of Mushrooms to Use in Quesadillas
You can use any mushrooms for this dish, from standard easily available button mushrooms or cremini to more exotic mushrooms like oyster or shiitake.
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 moon quesadillas cooking at the same time in one pan. Or, you can also choose another cooking option like grilling, baking, or using the broiler if that works better for you.
Goat Cheese and Mushroom Quesadillas: These vegetarian quesadillas are creamy and savory, and a sophisticated take on a favorite snack or meal.Tweet This
Variations on Mushroom and Goat Cheese Quesadillas
Other ingredients can be added along with the mushrooms. Try chopped olives, cooked broccoli or asparagus, tomatoes, artichoke hearts, cooked onions, roasted or sautéed bell peppers, or scallions. If you are not looking to make vegetarian quesadillas, you can also play with shredded cooked chicken, browned ground beef or turkey, crumbled bacon, or cooked shrimp.
What to Serve with Goat Cheese Quesadillas:
These quesadillas would be great served with Roasted Tomato Salsa or Salsa Ranchera. You could also try Green Olive Tapenade – just give each quesadilla wedge a little smear. And pair them up with a salad, such as:
- Steakhouse Tomato Salad
- Kale Crunch Salad
- Chopped Winter Salad
- Roasted Carrots with Creamy Cilantro Sauce
Other Quesadilla Recipes:
- Beefy Chili Cheese Quesadillas
- Cheesy Mushroom Quesadillas
- Rotisserie Chicken and Cheese Quesadillas
- Steak and Cheese Quesadillas
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Goat Cheese and Mushroom Quesadillas
- 1 teaspoon olive or vegetable oil
- 1 pound thinly sliced mushrooms , any kind
- ½ cup chopped shallots
- Kosher salt and freshly ground pepper to taste
- 2 tablespoons minced parsley
- 4 teaspoons unsalted butter , divided
- 8 8-inch flour tortillas
- 2 (8-ounce) log fresh goat cheese , crumbled (or 16 ounces pre-crumbled goat cheese)
- Salsa or tapenade to serve, if desired
- Heat a very large skillet over medium high heat. Add the oil, then the mushrooms, shallots, 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 and stir in the parsley.
- 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 2 tablespoons of the cheese over half of the quesadilla, and distribute 1/8 of the mushroom mixture over the cheese. Top that with another 2 tablespoons of the crumbled 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. Serve with salsa, or tapenade, as desired.
Nutrition information is automatically calculated, so should only be used as an approximation.