Mushroom Quesadilla Easy Ready In 15 Minutes Wellplated Com

On nights when I’m desperate for a quick dinner fix, I’m always grateful when my emergency meal superpowers kick into gear. This sudden superhuman surge of creativity is responsible for some of my favorite busy weeknight recipes (like these Mushroom Tacos). Most recently, they came to my rescue in the form of endlessly adaptable, speedy-to-prepare, and scrumptiously reliable quesadillas. One of the quesadilla’s best qualities is its versatility. While Mexican ingredients are common and traditional, you don’t have to limit yourself to the obvious (these Sweet and Spicy Asian Pork Quesadillas are proof). One recent evening I was in the midst of a dinner crisis (a.k.a. I was halfway through a bag of pita chips and realized we should be eating something more substantial), so I reached for what I had on hand: portobello mushrooms and sun-dried tomatoes. The result? A healthy mushroom quesadilla recipe that offers:

Straightforward ingredients—nothing fancy or fussy (just like this Portobello Mushroom Burger).Simple preparation—all you need is a sharp knife and a skillet.Flavors that are truly buenisimo.

Simply put, it’s a mushroom quesadilla that offers gourmet flavor in a hurry (like this Adult Mac and Cheese).

How to Make a Mushroom Quesadilla

This easy vegetarian quesadilla recipe is a bright Italian medley of meaty portobellos, fragrant sun-dried tomatoes, gooey Mozzarella, and sharp Parmesan.

The Ingredients

Tortillas. The “bread” that holds all of the yummy ingredients together. Opt for whole wheat tortillas to incorporate some whole grains or sun-dried tomato tortillas to amplify the tomato flavor.Portobello Mushrooms. My favorite mushroom to use for quesadillas (and Grilled Portobello Mushrooms) because of their size and meaty texture. They add substance and bulk to these healthy quesadillas.

Sun-dried Tomatoes. Provide a rich, intense tomato flavor that pairs beautifully with earthy mushrooms.Onion + Garlic. A reliable foundation for flavor complexity.Cheese. I went for a combination of melty, mild Mozzarella and nutty, sharp Parmesan cheese.

Parsley. For a little color and freshness.

The Directions

Storage Tips

To Store. Leftover quesadillas may be stored in the refrigerator for up to 3 days.To Reheat. Warm quesadillas in the microwave for 1 to 2 minutes until heated through. Alternatively, quesadillas may also be reheated in a skillet until heated through.

Recommended Tools to Make this Recipe

Skillet. This Le Creuset cast iron skillet is an everyday staple in my kitchen.Chef’s Knife. For chopping onions, slicing mushrooms, and mincing garlic.Spatula. For flipping perfectly golden mushroom quesadillas every time.

This Vegan Mushroom Stroganoff is another vegan mushroom favorite.

Fontina + RomanoMonterrey Jack + CotijaGouda + Asiago