Name: Mushroom and Cheese Quesadilla
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Cuisine: Mexican-inspired
Ingredients: 1 tablespoon butter or oil; 1 cup mushrooms, sliced; 1/2 teaspoon garlic powder (optional); 2 large flour tortillas; 1 cup shredded mozzarella cheese; 1/2 cup shredded cheddar cheese; Salt and pepper to taste

A delicious combination of earthy mushrooms and melted cheese wrapped in crispy tortillas. This Mushroom and Cheese Quesadilla is perfect for a quick dinner, packed with flavor and texture. It’s a satisfying meal that can be enjoyed with salsa, sour cream, or guacamole on the side.

Recipe Tips and Tricks:

Don’t Overfill: Make sure to balance the amount of mushrooms and cheese. Overstuffing the quesadilla can make it difficult to flip without spilling.
Sauté the Mushrooms Well: Cook the mushrooms until they’re golden brown and their moisture has evaporated. This enhances their flavor and prevents soggy quesadillas.
Use a Cast Iron Skillet: For the crispiest tortilla, cook your quesadillas in a cast iron skillet on medium heat.
Add Heat: If you like some spice, sprinkle some red pepper flakes or use a spicy cheese like pepper jack.

Why You’ll Love This Recipe:

This Mushroom and Cheese Quesadilla recipe is a comfort food that’s simple to prepare yet bursting with flavor. The creamy cheese perfectly complements the savory mushrooms, creating a rich filling that’s irresistible. The crispy tortilla adds a satisfying crunch to each bite, making it a family favorite for dinner. It’s versatile and customizable, so you can adapt it to your taste, and it’s a great option for vegetarians or anyone craving a hearty, flavorful meal. Plus, it’s quick to make and easy to clean up!

Yield: 3 servings

Mushroom and Cheese Quesadilla

A savory and cheesy Mushroom Quesadilla with a golden, crispy tortilla, perfect for a quick and satisfying dinner.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 tablespoon butter or oil
1 cup mushrooms, sliced
1/2 teaspoon garlic powder (optional)
2 large flour tortillas
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Salt and pepper to taste

Instructions

Prepare the Mushrooms: Heat a skillet over medium heat and add the butter or oil. Once melted, add the mushrooms and sauté them for about 5-7 minutes, until golden and soft. Season with garlic powder, salt, and pepper.
Assemble the Quesadillas: Lay a tortilla flat on a clean surface. Spread a layer of mushrooms evenly across the tortilla, then top with the shredded cheeses.
Cook the Quesadillas: Heat a large skillet or griddle over medium heat. Place the assembled quesadilla in the skillet and cook for 3-4 minutes on each side, or until the tortilla is golden and the cheese is melted. Flip carefully with a spatula.
Serve: Cut into wedges and serve hot with salsa, sour cream, or guacamole.

Notes

For extra crunch, you can brush the outside of the tortilla with a bit of olive oil before cooking.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 361Total Fat 23gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 11gCholesterol 47mgSodium 605mgCarbohydrates 24gFiber 2gSugar 2gProtein 15g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes:

Mushrooms: White button or cremini mushrooms work great. You can also experiment with portobello mushrooms for a meatier texture.
Cheese: A combination of shredded mozzarella and cheddar gives a nice balance of meltiness and flavor, but feel free to swap in your favorites. Monterey Jack, gouda, or even a mix of cheeses would be great.
Tortillas: Flour tortillas provide a soft, flexible base, but corn tortillas can be used for a gluten-free option.
Butter/Oil: Use butter for a richer, golden-brown crust, or opt for oil for a lighter option.

Variations and Substitutions:

Add Protein: Add grilled chicken, ground beef, or beans to boost the protein content. Tofu or tempeh can also be great plant-based options.
Veggies: Consider adding sautéed onions, bell peppers, or spinach for extra flavor and nutrition.
Cheese Variations: If you prefer a stronger cheese flavor, try blue cheese, brie, or a smoky cheese like gouda.
Tortilla Types: Try whole wheat tortillas for a slightly healthier version, or experiment with flavored tortillas like sun-dried tomato or spinach.

Storage Options:

Store leftover quesadillas in an airtight container in the fridge for up to 2-3 days. Reheat them in a skillet on medium heat to preserve the crispy texture, or pop them in the oven for a few minutes. For long-term storage, freeze the cooked quesadillas in a single layer, then transfer to a sealed bag or container for up to a month.