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    Home » Moms Need To Cook » Main Meals » Crispy Cheese and Mushroom Quesadillas

    Crispy Cheese and Mushroom Quesadillas

    by Mindi Cherry

    Jump to Recipe Jump to Video Print Recipe
    avocado and mushroom quesadillas on a cutting board with limes and peppers
    low angle of mushroom quesadillas
    mushroom quesadillas with red pepper flakes
    mushroom quesadillas with garlic and lime
    two images of mushroom quesadillas
    mushroom quesadillas with mozzarella, avocado, peppers on a cutting board
    two mushroom quesadillas with avocado and cheese on a striped napkin
    two halves of a mushroom quesadilla

    Mushroom Quesadillas are a delicious and easy vegetarian weeknight dinner. Mozzarella cheese and an avocado mash make it very satisfying and filling. Spice it up to your liking or add spinach for some extra flavor!

    Jump to:
    • Why I love these mushroom quesadillas
    • What kind of mushrooms to use
    • Ingredients
    • Is this recipe vegan?
    • Variations
    • Crispy Cheese and Mushroom Quesadillas

    Why I love these mushroom quesadillas

    Quesadillas have always been one of my quick go-to dinner ideas. When my boys are home from college, they still love it when I make them barbecue chicken quesadillas. But now that my daughter and I are practically vegetarians (we still eat salmon and shrimp occasionally), I can still enjoy the cheesy crunch with this mushroom quesadilla recipe!

    What kind of mushrooms to use

    This time I used simple white button mushrooms, but you can really use any kind. Cremini mushrooms will have approximately the same cook time buy shitake mushrooms will take a little longer to cook.

    Ingredients

    ingredients for mushroom quesadillas on a white background
    • 8 flour tortillas, soft taco size (you can use regular or whole wheat tortillas. I wouldn't recommend corn tortillas)
    • 2 avocados
    • 1 lb white mushrooms
    • large red pepper
    • large red onion
    • 2 garlic cloves (minced)
    • 2 tbsp olive oil
    • 1/2 teaspoon salt
    • 2 cups mozzarella cheese diced or shredded
    • for serving: salsa, sour cream or ranch dressing for dipping

    Is this recipe vegan?

    I used mozzarella cheese but you can easily substitute in vegan cheese or even cashew spread to give you the creaminess and make it vegan!

    When you are actually cooking the quesadillas, I mention butter because that is how I always made them in the past. You can just as easily substitute some olive oil or (my preference) a general amount of non-stick spray.

    mushroom quesadillas on a cutting board

    Variations

    The beauty of quesadillas is how flexible they are! You can up the fiber content by adding more veggies or change the flavor by using a different cheese!

    Spinach and mushroom quesadillas: add baby spinach leaves (stems removed) in the final few minutes of cooking the mushrooms. The leaves will wilt and blend in with the rest of the mushroom mixture

    Substitute shallot for red onion: for a milder onion taste, use shallots instead of red onion

    Make it spicy: stir in a pinch of crushed red pepper while you are cooking the mushrooms. Be careful not to overdo it!

    Change the cheese: Monterey Jack cheese would be a great substitute for mozzarella.

    Get creative: add black beans or your favorite chopped vegetables to bulk them up without adding too many calories.

    cheese and mushroom quesadilla on a cutting board

    Crispy Cheese and Mushroom Quesadillas

    Print Pin
    Course: Main Course
    Cuisine: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4

    Equipment

    Nonstick skillet, large

    Ingredients 

    • 8 flour tortillas soft taco size
    • 2 avocados
    • 1 lb white mushrooms
    • red pepper large
    • red onion large
    • 2 garlic cloves minced
    • 2 tbsp olive oil
    • 1/2 tsp salt
    • 2 cups mozzarella cheese diced or shredded

    Optional

    • fresh cilantro or parsley chopped
    • chipotle or tabasco sauce
    • crushed red pepper
    • chopped jalapeno pepper
    • sour cream or ranch dressing for dipping

    Instructions

    Make the filling

    • Mash the avocado and set aside
    • Dice the pepper and red onion. Slice the mushrooms
    • Heat the olive oil in a large skillet
    • Add the onions, peppers and salt. Saute over medium-high heat until soft
    • Add the garlic and continue to cook for another minute
    • Lower the heat and add the mushrooms. Continue to cook over medium heat, stirring often, until soft and juicy

    Assemble the Quesadillas

    • Take 1 tortilla and spread avocado mash on one half and the cheese on the other half.
    • Scoop mushroom mixture on top of the cheese
    • Repeat with the remaining tortillas

    Cook the quesadillas

    • Heat a nonstick skillet over medium-low heat with some olive oil, butter or cooking spray.
    • Place the quesadillas, cheese side down in the pan
    • Cover and cook a few minutes, to melt the cheese and until the tortilla is crisp (keep an eye on it and lower the heat if necessary so that the tortilla doesn't burn before the cheese melts)
    • Flip the quesadilla to crisp the other side.

    Serve

    • Serve with sour cream, salsa or ranch dressing for dipping

    Video

    Notes

    Make it vegan: substitute vegan cheese or use cashew cream instead of the mozzarella spread
    Make it gluten-free: use gluten-free tortillas
    Make it spicy: add a pinch of crushed red pepper, tabasco or sriracha to the mushroom mixture while cooking
    Mushroom Quesadillas with avocado, limes and garlic
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    Hi! I'm Mindi! As a busy mom. I just want to put healthy and flavorful meals on the table quickly without having to rely on processed foods, while still creating a happy home around me.

    More about me →

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