Best 3 Mushroom Quesadilla Recipes

**Indulge in a Culinary Delight: Mushroom Quesadilla Recipes for Every Occasion**

Embark on a culinary adventure with our diverse collection of mushroom quesadilla recipes, a tantalizing fusion of flavors and textures that will satisfy every palate. From the classic Mushroom and Cheese Quesadilla, a harmonious blend of earthy mushrooms, gooey cheese, and crispy tortillas, to the more adventurous Pulled Pork and Mushroom Quesadilla, featuring tender pulled pork and a medley of sautéed mushrooms, each recipe promises a unique taste sensation. For vegetarians, the Roasted Vegetable and Mushroom Quesadilla offers a vibrant array of roasted vegetables and succulent mushrooms, while the Black Bean and Mushroom Quesadilla delivers a protein-packed punch with its combination of black beans, mushrooms, and a zesty salsa. We've also included a decadent dessert option, the Nutella and Banana Quesadilla, sure to satisfy your sweet tooth with its irresistible combination of gooey Nutella, sliced bananas, and a sprinkle of cinnamon. Get ready to tantalize your taste buds with these delectable mushroom quesadilla recipes, perfect for a quick lunch, a satisfying dinner, or a fun-filled party snack.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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).

ROASTED PORTOBELLO MUSHROOM QUESADILLA RECIPE

Roasted Portobello Mushroom Quesadilla Recipe image

Provided by franny-2

Number Of Ingredients 8

Ingredients

4 large portobello mushrooms
1/4 cup (50 mL) olive oil
1 tbsp (15 mL) balsamic vinegar
Salt and freshly ground pepper
4 large flour or whole wheat tortillas
2 cups (500 mL) grated Monterey Jack Cheese
1 cup (250 mL) chunky tomato salsa
1/4 cup (50 mL) coriander leaves

Steps:

1. Preheat oven to 400°F (200°C). 2. Trim stems of mushrooms parallel to cap. Place in dish and toss with 3 tbsp (45 mL) oil and vinegar. Season well with salt and pepper. 3. Place on baking sheet and bake for 10 minutes or until tender. Thickly slice and divide each mushroom into 4 portions. 4. Lay one tortilla on counter. Sprinkle 1/4 cup (50 mL) cheese over half the tortilla. Lay 4 mushroom portions on top of cheese. Top with 1/4 cup (50 mL) tomato salsa, another 1/4 cup (50 mL) cheese and 1/4 of the coriander leaves. Fold tortilla over and press down. 5. Place remaining oil in skillet on medium heat. Place tortilla in skillet. Fry underside until browned, about 1 to 2 minutes. Flip over and fry second side until golden and cheese is melted, another 1 to 2 minutes. Repeat with other tortillas, adding more oil as needed.

Tips:

Choose the right mushrooms. Baby Bella, cremini, and shiitake mushrooms are all great choices for this recipe. They have a meaty texture and earthy flavor that pairs well with the other ingredients.
Don't overcrowd the pan. When cooking the mushrooms, be sure to give them enough space so that they can brown properly. If you overcrowd the pan, the mushrooms will steam instead of brown.
Use a good quality cheese. The cheese is one of the key ingredients in this recipe, so it's important to use a good quality cheese that melts well. Cheddar, Monterey Jack, and mozzarella are all good choices.
Serve the quesadillas immediately. Quesadillas are best served hot and fresh out of the pan. If you let them sit for too long, they will become soggy.

Conclusion:

Mushroom quesadillas are a quick and easy meal that is perfect for a weeknight dinner. They are also a great way to use up leftover mushrooms. With a few simple ingredients, you can make a delicious and satisfying meal that the whole family will enjoy.