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A heap of sautéed mushrooms and some tangy goat cheese make a very savory (if not super authentic) quesadilla. If you love mushrooms, make sure to also check out my Mushroom and Chicken Quesadillas with Spinach or some simple Cheesy Mushroom Quesadillas.
The directions below are for cooking one quesadilla at a time, but you’ll see that if you can be efficient with your pan 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.
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.
Table of Contents
Goat Cheese and Mushroom Quesadillas: These vegetarian quesadillas are creamy and savory, and a sophisticated take on a favorite snack or meal.
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Goat Cheese and Mushroom Quesadilla Ingredients
With some basic ingredients that you might have in the kitchen already, you can quickly make this Goat Cheese and Mushroom Quesadilla recipe.
- Olive or vegetable oil – Use whatever cooking oil you like best.
- Mushrooms – Any kind of mushrooms is great here, so go wild! Try a new variety, or use a blend.
- Shallots – Add a subtle oniony sweetness to the mushroom filling.
- Minced parsley – Adds freshness.
- Unsalted butter – Use a little bit with each batch of quesadillas for nice browning and flavor.
- Flour tortillas – I like flour tortillas for quesadillas, but corn tortillas would work too.
- Goat cheese – Get a good crumbly goat cheese or even a pre-crumbled one. Some types of goat cheese are too soft to crumble and may need to be spread on the tortillas instead of crumbled.
- Salsa or tapenade – Both are great toppings for goat cheese quesadillas. Feel free to improvise with condiments for these and all quesadillas! A great reason to use up the jars in the door of your fridge.
Recipe Variations
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.
Also, try one of the many many varieties of goat cheese out there. You might find fresh chevre or goat cheese flavored with mango, truffles, cranberries, herbs, and more.
How to Make Goat Cheese and Mushroom Quesadillas
- Make the filling: Sauté the mushrooms and shallots until the mushrooms have started to brown and any liquid that they release has evaporated, which will take about 10 minutes. Remove from the heat and add the parsley.
- Assemble the quesadilla: Melt a little bit of butter in a pan and add your tortilla. Sprinkle some cheese over half of it, then add some of the mushroom filling and top with more cheese. Fold the other half of the tortilla over to cover the fillings.
- Cook: Cover the pan and cook until the cheese starts to melt. Then flip the quesadilla over and cook, uncovered, until both sides are browned.
- Repeat: Remove the finished quesadilla and repeat those steps until all of the fillings are used.
- Serve: Slice the cooked quesadillas into wedges and serve!
FAQs
You can use any mushrooms for this dish, from standard, easily available button mushrooms or cremini to more exotic mushrooms like oyster or shiitake.
Unlike shredded cheeses like Monterey Jack or cheddar, goat cheese does not become sticky and stretchy when it melts. If you use just goat cheese, be careful when flipping and slicing the quesadillas so that the creamy goat cheese doesn’t cause them to slide apart. The flavor is amazing, though! If you want more of a cheese-pull texture, just use half goat cheese and half Monterey Jack or even mozzarella.
When using fillings in a quesadilla, there is sometimes a danger that they will add too much moisture, and the quesadilla will get soggy. In order to avoid this, I recommend cooking all your fillings well before adding them to cook out the excess moisture. Some fillings, like mushrooms, release a ton of water when they first make contact with heat, so definitely sauté them until all liquid has evaporated before adding them to a quesadilla.
Pro Cooking Tips
- When sauteeing mushrooms, they will release some liquid. You want to keep cooking them until that liquid evaporates, and then the mushrooms will be able to get nicely caramelized.
- If your goat cheese is very creamy, you may want to spread a nice thick layer on the tortillas instead of trying to crumble it.
What to Serve With Goat Cheese Quesadillas
Steakhouse Tomato Salad
Kale Crunch Salad
Roasted Carrots with Creamy Cilantro Sauce
More 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
Ingredients
- 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) logs fresh goat cheese (crumbled; or 16 ounces pre-crumbled goat cheese)
- Salsa or tapenade (to serve, if desired)
Instructions
- Heat a very large skillet over medium-high heat. Add the oil, then the mushrooms and 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 ⅛ 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. 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.
Notes
- 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.
- When sauteeing mushrooms, they will release some liquid. You want to keep cooking them until that liquid evaporates, and then the mushrooms will be able to get nicely caramelized.
- If your goat cheese is very creamy, you may want to spread a nice thick layer on the tortillas instead of trying to crumble it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
