Many Mushroom Quesadillas

Full of garlicky mushrooms and melty cheese, 30 minute Many Mushroom Quesadillas make for a quick & satisfying Meatless Monday dinner.

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Sometimes you just need easy and quick on a busy Meatless Monday evening… Quick like Many Mushroom Quesadillas, perchance! Sometimes I just whip up a small batch of mushroom quesadillas for myself — when the kids are out, or when they want something like frozen pizza for their own dinner. Sometimes, though, I cook up a bigger batch to feed the whole family. Today’s recipe makes enough quesadillas to serve four.

If you want to create a different twist on easy mushroom quesadillas, you can also take this base recipe and vary things up to your own taste. Just a few ideas:

• Switch up the cheese & seasonings: Try thyme + mozzarella, for instance
• Swap out half of the mushrooms for sauteed spinach
• If you’re not vegetarian, add in some crumbled bacon for a smoky/salty touch

Think of this mushroom quesadilla recipe as a template for an easy dinner, which you can modify or add to as desired!

Looking for more vegetarian recipe ideas? Take a few minutes to browse through the Meatless Monday category for additional dinner options — or, check out fifteen favorite meatless meals to jump start your vegetarian cooking.

Many Mushroom Quesadillas

Ingredients

1 Tbsp olive oil, plus additional as necessary
1 Tbsp butter
1 lb mushrooms of choice, sliced
1/4 cup diced onion
2 tsp minced garlic (about 4 small cloves)
1/2 tsp smoked paprika
1/2 tsp cumin
Sea salt, to taste
12 medium flour tortillas
2 cups (8 oz) shredded cheddar cheese

Directions

Clean and slice the mushrooms, dice the onion & garlic, and shred your cheese (if not using pre-shredded).

Heat olive oil and butter in a large skillet over medium-high heat until butter is melted, then swirl to coat the pan. Add the onion and mushrooms and cook for about five minutes, stirring occasionally, or until mushrooms start to brown and release their liquid.

Stir in the minced garlic and seasonings and continue to cook & stir for another two or three minutes, or until mushrooms are browned and softened and most of the liquid has evaporated.

Remove the cooked mushrooms to a separate bowl.

Start assembling your quesadillas, three at at time: Set out three tortillas. Using 1/2 cup of shredded cheese across the three, sprinkle cheese on one half of each tortilla. Top that cheese with some of the mushroom mixture.

Fold each tortilla over its cheese & mushroom filling. Cook your quesadillas three at a time in the same skillet you used for the mushrooms, over medium-high heat for one minute a side (or until nicely browned).

Repeat this process with the remaining tortillas, cheese, and mushrooms, so that you end up with twelve quesadillas across four batches. Add another bit of olive oil to the skillet in between each batch, as necessary.

Cut each quesadilla in half. Serve the mushroom quesadillas with any favorite add-ons, such as: Sour cream, guacamole, cilantro, salsa…

Note: I don’t bother to wipe out the skillet after making the mushrooms, because I think that imparts a nice flavor and browning to the quesadillas. You can, though, if desired. Today I used all white mushrooms because that’s what I had on hand, but baby bellas are also very nice in these.

Quesadillas of many mushrooms, indeed!

These mushroom quesadillas don’t have a lot of seasonings, in order to let the garlicky mushroom flavor shine through. You can kick them up by adding a little cayenne or chopped jalapeño in with the mushrooms for spicy quesadillas, or increase the smoked paprika & cumin if you like.

These tasty and filling quesadillas make a great quick Meatless Monday dinner. Enjoy with fruit on the side, and/or add a hearty side such as garlicky black beans to fill out the meal.

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Many Mushroom Quesadillas

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Full of garlicky mushrooms and melty cheese, Many Mushroom Quesadillas make for a quick & satisfying Meatless Monday dinner.

Course dinner

Cuisine quesadillas

Keyword meatless monday, mushrooms, quesadillas, vegetarian

Total Time 30 minutes minutes

Servings 4

Author Rachel Singer

Equipment

large skillet

Ingredients

• 1 Tbsp olive oil plus additional as necessary
• 1 Tbsp butter
• 1 lb mushrooms of choice sliced
• 1/4 cup diced onion
• 2 tsp minced garlic about 4 small cloves
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• Sea salt to taste
• 12 medium flour tortillas
• 2 cups (8 oz) shredded cheddar cheese

Instructions

• Clean and slice the mushrooms, dice the onion & garlic, and shred your cheese (if not using pre-shredded).
• Heat olive oil and butter in a large skillet over medium-high heat until butter is melted, then swirl to coat the pan.
• Add the onion and mushrooms and cook for about five minutes, stirring occasionally, or until mushrooms start to brown and release their liquid.
• Stir in the minced garlic and seasonings and continue to cook & stir for another two or three minutes, or until mushrooms are browned and softened and most of the liquid has evaporated.
• Remove the cooked mushrooms to a separate bowl.
• Start assembling your quesadillas, three at at time: Set out three tortillas. Using 1/2 cup of shredded cheese across the three, sprinkle cheese on one half of each tortilla. Top that cheese with some of the mushroom mixture.
• Fold each tortilla over its cheese & mushroom filling. Cook your quesadillas three at a time in the same skillet you used for the mushrooms, over medium-high heat for one minute a side (or until nicely browned).
• Repeat this process with the remaining tortillas, cheese, and mushrooms, so that you end up with twelve quesadillas across four batches. Add another bit of olive oil to the skillet in between each batch, as necessary.
• Cut each quesadilla in half. Serve the mushroom quesadillas with any favorite add-ons, such as: Sour cream, guacamole, cilantro, salsa…

Notes

I don’t bother to wipe out the skillet after making the mushrooms, because I think that imparts a nice flavor and browning to the quesadillas. You can, though, if desired. Today I used all white mushrooms because that’s what I had on hand, but baby bellas are also very nice in these.

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