Dinner

Mushroom Quesadillas

Name: Mushroom Quesadillas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 tablespoons butter, plus more as needed; 1/2 to 1 teaspoon chili powder; Optional garnishes: Sour cream, cilantro sprigs, salsa; 2 ounces crumbled feta cheese, about 1/2 cup; 4 (10-inch) flour tortillas; 1/4 cup coarsely chopped fresh cilantro leaves; 1/2 teaspoon kosher salt; 8 ounces grated Monterey jack cheese, about 2 1/2 cups; 10 ounces white mushrooms, sliced

4 October 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves4

Per Serving$1.79

Mushroom Quesadillas is a lacto ovo vegetarian hor d'oeuvre. This recipe makes 4 servings with 572 calories, 26g of protein, and 35g of fat each. For $1.79 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 7 would say it hit the spot.

Vegetarian Mexican Lunch Starter & Snack Finger Food Cheese Mushroom

Ingredients:

For 4 servings

3 tablespoons butter, plus more as needed
½ teaspoon chili powder
1 sprigs Optional garnishes: Sour cream, cilantro salsa
2 ounces crumbled feta cheese, about 1/2 cup
4 10-inch (10-inch) flour tortillas
¼ cup coarsely chopped fresh cilantro leaves
½ teaspoon kosher salt
8 ounces grated Monterey jack cheese, about 2 1/2 cups
10 ounces white mushrooms, sliced

Method:

1
Watch how to make this recipe.
2
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
3
Melt 2 tablespoons of the butter in a medium skillet over medium-high heat.
4
Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without moving until the mushrooms begin to brown, about 5 minutes. Do not salt.
5
Add the remaining tablespoon butter along the sides of the pan if the pan seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more. Season mushrooms with the chili powder and salt and cook 1 minute more. Stir in the cilantro and set aside.
6
Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.)
7
Place the tortillas on the prepared baking sheet.
8
Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half moon shape.
9
Lay another sheet of foil over the quesadillas.
10
Bake until the cheese melts, about 12 minutes.
11
Serve whole or sliced into wedges, with optional garnishes.