This mushroom quesadilla is a delicious and simple recipe perfect for lunch or dinner. Packed with mushrooms, onions, bell peppers, and cheese this recipe is sure to be a hit!
Making quesadillas with mushrooms is a great way to et a meaty texture and taste without the meat, making these vegetarian quesadillas a healthier option too!
This mushroom onion quesadilla tastes so great you’ll forget about how many great nutrients are packed into every bite. Made with crispy buttery tortillas and a cheesy middle this dish is as filling as it is irresistible.
Mushroom and Cheese Quesadilla
This mushroom quesadilla recipe is super easy to make and follow through with making it a perfect option for mealtime or snacking. With shredded or diced mozzarella cheese melted together with the mushrooms, you get a savory bite of gooey stringy cheese that you’re no doubt going to love! Adapt the recipe to your own tastebuds or with what you have on hand and it’s sure to be great every time.
Ingredients you’ll need for mushroom quesadilla:
- Tortillas
- Medium-size avocados
- White button mushrooms
- Red bell pepper
- Large red onion
- Garlic cloves
- Olive oil
- Salt
- Shredded mozzarella cheese
Optional: butter or oil to warm up each quesadilla in a pan
Optional add-ons:
- Fresh cilantro or parsley
- Sour cream or ranch sauce
- Chipotle or tabasco sauce
- Chili flakes
- Limes
- Jalapeño
For the exact amounts needed, please see the recipe card below.
How to Make Mushroom Quesadillas
Chop your onion and bell pepper and place them into a large skillet with 2 tablespoons of olive oil and season the mixture with salt.
Saute together over medium heat until soft.
Add in the minced garlic and stir together until fragrant. About 30 seconds.
Chop your mushrooms into slices and then add them to the pan.
Saute until soft and juicy.
Assembly
Take one tortilla and fill half with mozzarella cheese and the other half with mashed avocado.
Then spoon the mushroom filling over the cheese side and fold the quesadilla in half, leaving the cheesy side on the bottom.
Heat a tablespoons of butter or olive oil in a skillet and once it’s warm, add in the quesadilla, cheese side down onto the hot skillet.
Flip to the other side and warm it up until toasty. It should take about 1-2 minutes per side. If your quesadilla begins to smoke, remove it from the skillet.
Serve warm with your favorite add-ons.
Recipe Tips
If desired you can replace the mushrooms with a different protein, meat, or tofu.
You could also just add some shredded chicken or tofu to the recipe as you are assembling it.
I recommend warming the tortillas in the skillet using butter instead of oil because the butter makes them so crispy and extra delicious.
FAQs
Can I make mushroom quesadillas vegan friendly?
Yes! Simply swap out the mozzarella cheese for a vegan cheese or even some cashew spread.
Are quesadillas gluten free?
This recipe can easily be made gluiten free by choosing to use gluten free tortillas or corn tortillas instead of flour based tortillas.
What goes well with quesadillas?
Quesadillas are a great dish to serve on their own but they also pair wonderfully with Summer Grilled Corn Salad with Avocado, Cilantro and Lime, Healthy 30-Minute No-Bean Chili, cilantro lime rice, or refried beans. Any side dish you’d normally serve up with tacos or enchiladas would be a good choice.
Here are some more great recipes for using tortillas that you’re sure to enjoy
- Healthy Air Fryer Tortilla Chips
- Easy Blender Vitamix Tortilla Soup
- 20-Minute Chicken Tortilla Soup
- Healthy Taco Salad Recipe
Mushroom Quesadillas
Ingredients
- 8 tortillas
- 2 medium-size avocados
- 1 lb white button mushrooms
- 1 red bell pepper
- 1 large red onion
- 2 garlic cloves
- 2 tbsp olive oil
- ½ tsp salt
- 2 cups mozzarella cheese, diced or shredded
- Optional: butter or oil to warm up each quesadilla in a pan
Optional add-ons:
- fresh cilantro or parsley, chopped
- sour cream or ranch sauce
- chipotle or tabasco sauce
- chili flakes
- limes
- jalapeño
Instructions
- Chop onion and red bell pepper, then add them into a pan or large skillet with 2 tbsp of olive oil and season with salt. Sauté over medium heat until soft.
- Next, add minced garlic cloves and stir until fragrant.
- Chop mushrooms into slices and add them to the pan, sauté until soft and juicy.
- Make the quesadillas: take one tortilla and fill ½ of it with pieces of mozzarella cheese and the other ½ with mashed avocado.
- Then spoon the mushroom filling on the mozzarella side and fold the quesadilla, leaving the cheesy side on the bottom.
- Heat a skillet with a piece of butter or a tbsp of oil, and warm the quesadilla.
- First, place it with the cheesy side to the skillet for the cheese to melt quickly.
- Then flip it to the other side to warm it. This process should take 1-2 minutes on each side. If the quesadilla starts to smoke, remove it from heat.
- Serve the quesadillas warm with any or all of the optional add-ons above.
Notes
Quesadillas are already a classic. This time we choose mushrooms to make this delicious dish vegetarian-friendly, but you can replace them with any other protein or tofu to keep it vegetarian. Warming them up with butter makes them soooo crispy and delicious.
