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!
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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
- 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
- ½ 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.
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.
Equipment
Ingredients
- 8 flour tortillas soft taco size
- 2 avocados
- 1 lb white mushrooms
- red pepper large
- red onion large
- 2 garlic cloves minced
- 2 tablespoon olive oil
- ½ teaspoon 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
