These vegetarian Mushroom Quesadillas are simple to make and absolutely delicious. They’re perfect for a quick weeknight meal or as an appetizer for your next party. Mushrooms and cheese are a classic combination, and with this recipe, you’ll be able to enjoy them in quesadilla form!
A quesadilla is a Mexican dish that typically consists of a tortilla filled with cheese and other ingredients, then grilled or fried. They are typically served as a main course or appetizer and can be made with either flour or corn tortillas. We’re partial to these Fajita Quesadillas filled with fajita ingredients!
One of the best features of a quesadilla is how versatile it is. They can be filled with virtually anything you can think of, from meats and vegetables to fruits and nuts for a sweet version. And quesadillas are a great way to use up leftovers.
For this recipe, we’ll be making mushroom quesadillas! Cremini mushrooms are sauteed in butter and paired with melty mozzarella cheese and simple seasonings. If you’re looking for a meatless main or appetizer, these quesadillas are sure to hit the spot!
How To Make Mushroom Quesadillas
- Saute the mushrooms: In a large skillet over medium heat, melt 4 tablespoons of butter then add the mushrooms. Saute until the mushrooms begin to soften and darken slightly. This should take about 5 minutes.
- Season the mushrooms: Stir in the thyme, salt, and pepper, and cook for another 3-4 minutes or until the mushrooms have reduced significantly. Remove the pan from heat, and set it aside.
- Prepare the tortillas with butter and cheese: Spread the remaining butter on the tortillas in a thin layer. Toast the tortillas by adding one at a time to a large pan butter side down. Sprinkle 1-2 tablespoons of cheese on one half of the tortilla.
- Add the mushrooms and flip: Spread 2-3 tablespoons of the mushrooms on top of the cheese then sprinkle 1-2 more tablespoons of cheese on top of the mushrooms. Fold the portion of the tortilla without cheese over the side with the fillings until it sticks.
- Melt the cheese and warm through: Let the quesadilla cook for 2-3 minutes on each side or until golden and lightly browned. Transfer the quesadilla to a cooling rack, and repeat the cooking process with the rest of the quesadillas.
- Slice, garnish & serve: Slice and serve with freshly minced parsley and ranch dip or sour cream if desired.
Recipe Tips and Variations
- Slice the mushrooms all roughly the same size. This will help ensure even cooking.
- Cheese shredded right off the block is best because it melts quickly and evenly and does not contain any starches or fillers to keep it from sticking together.
- Instead of dried thyme, try using dried oregano, rosemary, or basil instead.
- Add other vegetables such as chopped onions, peppers, or zucchini.
- Substitute the mozzarella cheese for cheddar cheese, Swiss cheese, or pepper jack cheese for a different taste.
- Use a different mushroom such as white button mushrooms, oyster mushrooms, shiitake mushrooms, or portobello mushrooms.
- Add some spice by adding cayenne pepper, red pepper flakes, or diced jalapenos to the mushroom mixture.
Storing and Freezing
Storing: To store any leftovers, place the quesadillas in an airtight container and refrigerate for up to four days. Reheat in a 350°F oven for 3-4 minutes or until crispy.
Freezing: Allow the quesadillas to cool completely then wrap them in a layer of plastic wrap followed by a layer of aluminum foil. They’ll stay fresh in the freezer for up to 60 days. When ready to eat, unwrap and reheat in the microwave or oven until warmed through.
- ½ cup butter, divided and softened
- 16 ounces cremini mushrooms, sliced
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 fajita size flour tortillas
- 8 ounces mozzarella cheese, shredded off the block
- In a large skillet over medium heat, melt 4 tablespoons of butter then add the mushrooms. Cook until they begin to soften and darken slightly, about 5 minutes.
- Stir in the thyme, salt and pepper, and cook for another 3-4 minutes or until the mushrooms have reduced significantly. Remove the pan from heat, and set aside.
- Spread the remaining butter on the tortillas then add one of them to a large pan butter side down. Sprinkle 1-2 tablespoons of cheese on one half of the tortilla.
- Spread 2-3 tablespoons of the mushrooms on top of the cheese then sprinkle 1-2 more tablespoons of cheese on top of the mushrooms. Fold the portion of the tortilla without cheese and filling over the other half.
- Let it cook for 2-3 minutes on each side or until golden in color. Transfer to a cooling rack, and repeat the cooking process with the remaining ingredients.
- Slice and serve with freshly minced parsley and ranch dip or sour cream if desired.
- See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 mushroom quesadilla. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Karla Rae Photography.
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Serving Size:1 quesadilla
Amount Per Serving: Calories: 202Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 281mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 13g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.