Mushroom Quesadilla Recipes

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MUSHROOM QUESADILLAS



Mushroom Quesadillas image

Mushrooms make a meaty quesadilla filling. If you cook them in advance and keep them in the refrigerator, you can slap these together in a pinch.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, weekday, main course

Time 20m

Yield Two quesadillas

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 shallot, minced optional
6 ounces regular or wild mushrooms, trimmed and sliced about 1/4 inch thick
1 to 2 garlic cloves, minced
1 jalapeño or serrano chili, minced seeded for a milder flavor
1 tablespoon chopped cilantro or epazote
Salt
freshly ground pepper
4 corn tortillas
2 ounces grated Monterey Jack, Cheddar, or mixed cheeses 1/2 cup
Salsa for serving optional

Steps:

  • Make the mushroom filling. Heat the oil over medium heat in a large, heavy frying pan. Add the shallot. Cook, stirring, until tender, about three minutes. Stir in the mushrooms. Cook, stirring, until tender and juicy, about five minutes. Add the garlic, chili, and salt and pepper. Cook, stirring, for another minute. Stir in the cilantro or epazote, and remove from the heat. Taste and adjust seasoning.
  • In a microwave: Place a corn tortilla on a plate. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve. Repeat with the remaining ingredients.
  • In a pan: Place a corn tortilla in a pan. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 408 milligrams, Sugar 2 grams

MUSHROOM QUESADILLAS



Mushroom Quesadillas image

Crisp and cheesy, these Mexican-style snacks from field editor Jeri Dobrowski of Beach, North Dakota are fun and flavorful. "We hosted a family reunion one spring and made a fiesta dinner. Everyone loved these quesadillas," notes Jeri.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 pound fresh mushrooms, chopped
2 to 3 jalapeno peppers, seeded and chopped
2 tablespoons olive oil
1/4 cup minced fresh cilantro
Vegetable oil
8 flour tortillas (7 inches)
2 cups shredded Monterey Jack cheese
Salsa and guacamole, optional

Steps:

  • In a large skillet, saute mushrooms and jalapenos in olive oil until tender and liquid is nearly evaporated. Add cilantro; cook and stir for 1 minute. Remove from the heat., Heat 1 tablespoon vegetable oil in a large skillet; add one tortilla. Top with 1/2 cup cheese, 1/3 cup mushroom mixture and another tortilla. Cook for 2-3 minutes on each side or until lightly browned. Repeat with remaining tortillas, cheese and mushroom mixture, adding more oil as needed. Serve with salsa and guacamole if desired.

Nutrition Facts : Calories 594 calories, Fat 30g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 806mg sodium, Carbohydrate 56g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

MUSHROOM QUESADILLAS WITH SUCCOTASH



Mushroom Quesadillas with Succotash image

These cheesy mushroom quesadillas are made with flour tortillas- commonly used throughout Northern Mexico and the United States. Whip up a quick side of homemade succotash for added color and crunch!

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
12 ounces sliced white mushrooms (5 to 6 cups)
Kosher salt and freshly ground pepper
1 small red onion, thinly sliced
1 clove garlic, minced
1 1/2 cups grated havarti cheese (about 6 ounces)
1 teaspoon dried oregano (preferably Mexican)
4 10-inch flour tortillas
1 red jalapeno pepper, seeded and thinly sliced
2 cups frozen corn
2 cups frozen lima beans
2 scallions, chopped

Steps:

  • Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes. Add 1 tablespoon butter, the red onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet.
  • Toss the cheese with the oregano in a large bowl. Sprinkle on one side of each tortilla and top with the mushroom mixture. Fold the tortillas in half to cover the filling.
  • Return the skillet to medium heat. Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 to 7 minutes.
  • Meanwhile, melt the remaining 1 tablespoon butter in a medium saucepan over medium heat. Add the jalapeno and cook, stirring, until softened, about 2 minutes. Add the corn, lima beans, 1/2 cup water and a pinch of salt. Increase the heat to medium high and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes. Season with salt and stir in the scallions. Cut the quesadillas into wedges and serve with the succotash.

Nutrition Facts : Calories 670, Fat 30 grams, SaturatedFat 16 grams, Cholesterol 38 milligrams, Sodium 1200 milligrams, Carbohydrate 80 grams, Fiber 10 grams, Protein 27 grams, Sugar 5 grams

MUSHROOM AND BLACK BEAN QUESADILLAS



Mushroom and Black Bean Quesadillas image

This is one of my favorite quick and easy last-minute dinners. I created this recipe while rifling through my pantry in search of a new simple and healthy dinner. I love this recipe because the possibilities and variations are virtually endless!

Provided by Stefanie

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 2

Number Of Ingredients 10

2 tablespoons olive oil
1 cup sliced fresh mushrooms
½ cup chopped onion
1 cup rinsed and drained canned black beans
2 tablespoons chopped fresh cilantro
1 pinch salt and ground black pepper to taste
2 whole wheat tortillas
¾ cup shredded mozzarella cheese
2 tablespoons lime juice
¼ cup salsa, or to taste

Steps:

  • Heat olive oil in a skillet over medium-high heat; saute mushrooms and onions until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; saute until mushrooms and onions are lightly browned, 2 to 3 minutes more.
  • Place tortillas in a clean, dry skillet. Evenly distribute mushroom mixture onto 1 half of each tortilla. Top filling with mozzarella cheese and lime juice; fold each tortilla over filling. Turn burner to medium heat and cook until quesadillas are browned and crispy, about 2 minutes per side. Cut into wedges and serve with salsa.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 56 g, Cholesterol 27.1 mg, Fat 21.5 g, Fiber 12.6 g, Protein 23.9 g, SaturatedFat 6.4 g, Sodium 1225.7 mg, Sugar 4.2 g

SPINACH & MUSHROOM QUESADILLA RECIPE BY TASTY



Spinach & Mushroom Quesadilla Recipe by Tasty image

Here's what you need: olive oil, mushrooms, garlic, fresh spinach, salt, pepper, eggs, large flour tortillas, shredded mozzarella cheese, shredded parmesan cheese, fresh parsley, salsa

Provided by Claire Nolan

Categories     Lunch

Yield 2 quesadillas

Number Of Ingredients 12

1 tablespoon olive oil
½ cup mushrooms, sliced
2 cloves garlic
3 cups fresh spinach
salt, to taste
pepper, to taste
3 eggs
2 large flour tortillas
1 cup shredded mozzarella cheese, double for 2 quesadillas
½ cup shredded parmesan cheese, double for 2 quesadillas
fresh parsley
salsa

Steps:

  • Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit.
  • Add the spinach and cook until spinach has wilted.
  • Crack in the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside.
  • Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla.
  • Add the scramble, top with more cheese and fold the tortilla in half.
  • Cook for 6 minutes over medium heat, flipping half way.
  • Serve with salsa and garnish with fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 636 calories, Carbohydrate 31 grams, Fat 38 grams, Fiber 1 gram, Protein 41 grams, Sugar 3 grams

SPINACH AND MUSHROOM QUESADILLAS



Spinach and Mushroom Quesadillas image

Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!

Provided by MSREGALE23

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 16

Number Of Ingredients 7

1 (10 ounce) package chopped spinach
2 cups shredded Cheddar cheese
2 tablespoons butter
2 cloves garlic, sliced
2 portobello mushroom caps, sliced
4 (10 inch) flour tortillas
1 tablespoon vegetable oil

Steps:

  • Prepare spinach according to package directions. Drain and pat dry.
  • Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
  • Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
  • Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.9 g, Cholesterol 21.9 mg, Fat 9.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 246.5 mg, Sugar 0.8 g

SPINACH-AND-MUSHROOM QUESADILLAS



Spinach-and-Mushroom Quesadillas image

Try these vegetarian quesadillas on your next meatless Monday. Serve them with your favorite salsa.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 7

2 tablespoons canola oil
2 medium red onions, thinly sliced
8 ounces (2 1/4 cups) button or cremini mushrooms, thinly sliced
6 ounces (about 8 cups) prewashed spinach, shredded
Coarse salt and ground pepper
8 flour tortillas (8-inch)
8 ounces (2 cups) pepper Jack cheese, shredded

Steps:

  • Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.
  • Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.
  • Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
  • Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.

Nutrition Facts : Calories 566 g, Fat 30 g, Fiber 5 g, Protein 24 g

MUSHROOM QUESADILLAS



Mushroom Quesadillas image

Provided by Elaine Louie

Time 40m

Yield Six 6-inch quesadillas

Number Of Ingredients 11

12 ounces mixed mushrooms (such as cremini, portobello, shiitake, oyster), trimmed and thinly sliced
3/4 cup finely chopped white onion
3 garlic cloves, finely chopped
2 Serrano chilies, trimmed, seeded, cored, and finely chopped
3 tablespoons extra virgin olive oil
salt
4 ounces queso chihuahua, or Monterey jack, muenster, or cheddar cheese, finely shredded (to make 1 1/2 cups, loosely packed)
6 6-inch (or three 10-inch) fresh corn tortillas
6 fresh epazote leaves (optional)
Sour cream, for serving
Salsa verde, for serving.

Steps:

  • In a medium bowl, mix the mushrooms, onion, garlic, and chilies until well combined.
  • Place oil in a large heavy skillet over medium-high heat and heat until oil is shimmering. Add the mushroom mixture, season very lightly with salt, and cook, stirring and tossing, until the mushrooms are browned, 6 to 10 minutes. Scrape into a bowl and season with more salt if needed.
  • Divide the cheese among the tortillas, spreading a portion over half of each tortilla, leaving a small empty border, about 1 inch, at the edge. Divide the mushroom mixture among the tortillas, placing it on top of the cheese. Divide the epazote leaves, if using, among the tortillas. Fold the empty side over the filling and press firmly to close.
  • Heat a cast-iron or other heavy griddle over medium heat. Cook the quesadillas in batches, turning once, until light golden brown and crisp, about three minutes per side. Serve immediately, with sour cream and salsa verde on the side.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 302 milligrams, Sugar 3 grams

MUSHROOM QUESADILLAS, HEALTHY



Mushroom Quesadillas, Healthy image

While this serves 6 keep in mind that these are HEALTHY portions. If your feeding teenage boys you'll be lucky to get 2 servings. However, you'll feel better knowing that they are eating good for them food. I actually reccomend the micro method on this one.

Provided by Annacia

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

vegetable oil cooking spray
8 ounces sliced fresh mushrooms
1/2 medium onion, thinly sliced and separated into rings
1 teaspoon bottled minced garlic
3 tablespoons chopped fresh cilantro
24 inches whole wheat tortillas
6 tablespoons shredded low-fat monterey jack pepper cheese or 6 tablespoons low-fat cheddar cheese
salsa (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a large skillet with vegetable oil. Cook mushrooms, onion and garlic in skillet over medium heat until onion is tender, about 5 to 7 minutes.
  • Stir in cilantro and remove from heat. Arrange one-third of the mushroom mixture on half of one tortilla.
  • Sprinkle with 2 tablespoons of the cheese. Fold the other half of the tortilla over cheese.
  • Place on a baking sheet.
  • Repeat with remaining ingredients to make 3 quesadillas total.
  • Bake quesadillas about 5 minutes, or until filling is hot and cheese melts.
  • Cut each quesadilla into 4 wedges.
  • Serve warm with salsa if desired.
  • MICROWAVE METHOD:.
  • Spray a microwave-safe casserole with vegetable oil.
  • Add mushrooms, onion and garlic.
  • Cook, uncovered, on 100% power (high) for 5 to 7 minutes, or until onion is tender, stirring twice.
  • Stir in cilantro.
  • Assemble quesadillas as directed above and arrange them on a microwave-safe plate or platter.
  • Cook, rotating plate once, uncovered, on 100% power (high) for 1 to 2 minutes, or until filling is hot and cheese melts.

Nutrition Facts : Calories 13.5, Fat 0.1, Sodium 2.6, Carbohydrate 2.4, Fiber 0.6, Sugar 1.1, Protein 1.4

MUSHROOM QUESADILLA



Mushroom Quesadilla image

This recipe makes a tasty lunch or have it as part of a traditional Mexican meal. I like using Corn Tortillas but the whole wheat are tasty too.Serve with your favorite Salsa and a green salad The recipe is from the column "The Chopping Block" by Philomena Corradeno, tweaked by Bergy

Provided by Bergy

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs mushrooms, fresh, sliced
1 1/2 tablespoons garlic, minced
salt & pepper
4 large tortillas, Whole wheat or 4 large sun-dried tomatoes
1 1/4 cups cheddar cheese, grated

Steps:

  • Wrap the tortillas in foil and warm them in a 350F oven while you are cooking the mushrooms.
  • Saute the mushrooms and garlic until most of the water from the mushrooms has evaporated.
  • Season with salt & pepper.
  • Divide the mushrooms & cheese between the four tortillas, fold in half.
  • Serve with salsa, quacamole & sour cream (Optional).

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From budgetbytes.com


VEGETARIAN PULLED MUSHROOM QUESADILLA - CITYLINE
2022-05-10 Preheat oven to 500˚F. When the oven is ready, roast the porchetta on a rack for 30 minutes. Reduce the oven temperature to 300˚F and cook for 1.5 – 2 hours, or until the internal temperature of the pork loin reaches 145 F. If needed, increase the oven to 500˚F and roast until the skin is crispy and golden brown.
From cityline.tv


MUSHROOM QUESADILLAS | THE BLOND COOK
2016-06-22 Add mushrooms, onions, salt, pepper, chili powder and garlic powder. Saute for 3 to 4 minutes (or until tender), stirring constantly. Stir in chopped fresh cilantro. Drain off liquid and place in a bowl. Set aside. Return the skillet to medium high heat and spray with cooking spray. Place a tortilla in the skillet and sprinkle half of the ...
From theblondcook.com


SPINACH, SUNDRIED TOMATO, MUSHROOM & GOAT CHEESE QUESADILLA
Aug 16, 2014 - Who doesn't love Quesadilla's?I LOVE the creaminess of goat cheese but if you are not a fan you can use softened cream cheese or just omit and use mozzarella instead.You can stuff quesadillas with just about anything. Quesadillas make a great appetizer or light dinner. Totally versatile… Pinterest. Today. Explore. When autocomplete results are available …
From pinterest.ca


CHEESY MUSHROOM QUESADILLAS RECIPE [VEGETARIAN] — THE MOM 100
2020-09-07 Remove them to a bowl. 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 3 tablespoons of the cheese over half of the quesadilla, and distribute 1/8 of the mushroom mixture over the cheese.
From themom100.com


MUSHROOM CHORIZO QUESADILLAS RECIPE - SARAH BOLLA | FOOD & WINE
In a non-stick skillet, heat 1/2 teaspoon of the oil. Place one tortilla in the skillet and scatter 1/4 cup cheese evenly over the top. Spread 1/2 cup of the mushroom chorizo filling over the ...
From foodandwine.com


EASY MUSHROOM QUESADILLAS | THECURRYMOMMY.COM
2020-02-06 In a pan, heat some oil and cook the bell pepper first. Once the bell pepper is translucent add the mushrooms and a little bit of butter. Add the diced chili peppers and cook for about a minute. Mix in garlic, italian seasoning, and salt. Cook until the mushrooms are soft.
From thecurrymommy.com


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