These Garlic Mushroom Quesadillas are a quick and super tasty lunch, that kids love too. Easy to adapt with extra vegetables and flavours and perfect for sharing. A delicious way to enjoy mushrooms.
Although garlic mushrooms isn't usually a filling that you would traditionally find in a quesadilla, it's delicious and a great way to use mushrooms. Quesadillas are so versatile and a go-to for us when we want a quick and easy, veggie packed meal. Simply some cooked vegetables sandwiched between two tortillas with plenty of cheese. What's not to love!
Why you will love it
- Ready in 20 minutes
- Easy to adapt
- Only 200 calories for 3 slices
- Kids love them
- Flour tortillas - We prefer flour tortillas for quesadillas, as they are usually easier to find in the larger sizes and they get nice and crispy in the pan without breaking apart when you fold or cut them.
- Mushrooms - We used standard white mushrooms, however if you want to really take these mushrooms quesadillas to the next level, then try using a variety of mushrooms. Chestnut and shiitake work well and give a nice mixture of texture.
- Onions - You can use brown or red onion, or even swap it for shallots.
- Garlic - Fresh is always best, but you can use ready chopped garlic in a jar to save some time.
- Coriander (cilantro) - This adds a nice freshness to the meal. I know that not everyone likes it (some people like it tastes like soap), so it can be left out if you prefer.
- Cheese - We used a mature cheddar, as it melts well and has a strong flavour so you don't need to use as much of it. We have some suggestions below of other cheese that you could use.
Step by step
One: Heat some oil in a large pan and cook the mushrooms and onions for 10 minutes, until softened.
Two: Add the garlic and coriander (cilantro) and cook for a further 3 minutes.
Three: Divide half of the cheese to cover two of the tortillas.
Four: Separate the mushroom mixture between the 2 tortillas and spread so it covers it.
Five: Sprinkle the remaining cheese over the mushrooms.
Six: Top with the other tortilla. Add the quesadilla to a dry pan and cook until the cheese has melted and the tortilla is golden. Flipping half way through.
What vegetables to add
As space is limited in a quesadilla, there are only so many things you can add to the mushrooms. We used just onions with the mushrooms, but you could add some courgette (zucchini), thinly sliced bell peppers or spinach for a green boost.
We also love adding a few slices of avocado, but space is a premium in these, so don't pack them too full otherwise everything will fall out when you flip them. Some slices of jalapeno are good if you want some spice too.
What cheese to use
You need to use a good melting cheese. Any of the following will work well:
- Gouda (a personal favourite with mushrooms)
- Monterey Jack
What tortillas to use
When it comes to tacos, corn tortillas are where it's at. But, with quesadillas you want something that is much more pliable, which is why we use flour tortillas. They are usually cheaper to buy too.
Quesadillas are great for a snack or light lunch. If you want to make a good sized meal out of it, here are some suggestions of what to serve them with:
- Soup: Soup and a sandwich (or quesadilla) are a great match. These quesadillas would go great with Sweet Potato and Butternut Squash Soup or our Red Pepper and Tomato Soup.
- Salad: Any big green salad will go great with quesadillas. Or try our Beetroot and Goat's Cheese Salad, Roasted Vegetable Salad or Kale, Watermelon and Feta Salad.
- Slaw: Any kind of slaw is perfect with these quesadillas. Obviously our Mexican Coleslaw is a must, but you could also try our Broccoli Slaw or even our Crunchy Asian Slaw.
- Potatoes: Serve these with some kind of chips (fries), like our Air Fryer Fries, Baked Sweet Potato Fries or Baked Polenta Fries.
Once cooled, quesadillas will keep in the fridge, in an airtight container for 2-3 days. They can be enjoyed cold or reheated in the microwave. Reheating in the microwave may make them go a little bit limp, but they will still be delicious.
To freeze, wrap individually in cling film (Saran wrap) and store in sealable freezer bags for up to 3 months. Defrost full, before reheating as above.
• A little drizzle of sour cream is great for finishing these off.
• Give these quesadillas a green boost by adding some chopped spinach or kale to them.
• If you want to make this spicy, then some chopped jalapenos or red chilli flakes would work.
• Feel free to use a different cheese, or a mixture of a couple of cheeses. You want to make sure that you use a cheese that melts well.
• Make sure you don't fill the quesadilla too much, as all the filling will fall out when you flip it.
• If you aren't very confident about flipping the quesadilla, instead of using two tortillas on top of each other, use one and fold it in half and repeat for a second one.
• Cook them on a low heat so they don't burn.
More Mexican street food
If you’ve tried this mushroom quesadilla recipe, let us know how you got on in the comments below.
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Garlic Mushroom Quesadillas
- 1 tablespoon Olive oil
- 4 Whole wheat tortilla wraps
- 400 g (4 cups) Mushrooms - sliced
- 2 Onion - sliced
- 4 Garlic clove - crushed
- 4 tablespoon Fresh coriander (cilantro) - chopped
- 40 g (0.5 cups) Cheddar cheese - grated
- Heat 1 tablespoon Olive oil in a large pan and cook 400 g Mushrooms and 2 Onion for 10 minutes, until softened.
- Add 4 Garlic clove and 4 tablespoon Fresh coriander (cilantro) and cook for a further 3 minutes.
- Divide half of the 40 g Cheddar cheese to cover two of the 4 Whole wheat tortilla wraps.
- Separate the mushroom mixture between the two tortillas and spread so it covers it.
- Sprinkle the other half of the 40 g Cheddar cheese over the mushrooms.
- Top with the other tortillas. Add the quesadilla to a dry pan and cook until the cheese has melted and the tortilla is golden. Flipping half way through.
- Cut each quesadilla into 6 and serve with Salsa and Guacamole.
Made this recipe? Let me know!