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    Home » Recipes » Vegetarian

    Garlic Mushroom Quesadillas

    By Dannii · Published 4th July 2012 · Updated 17th August 2021 · Leave a Comment · This post may contain affiliate links and generates income via ads · This site uses cookies · Post contains 1134 words. · About 6 minutes to read this article.

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    A garlic mushroom quesadilla with a text title overlay.

    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.

    Garlic Mushroom Quesadillas cut into six slices next to bowls of salsa and guacamole.

    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!

    Jump to:
    • What you will need
    • Step by step
    • Why should you try it?
    • What vegetables to add
    • What cheese to use
    • What tortillas to use
    • What to serve with them
    • FAQs
    • Extra tips
    • More Mexican street food
    • Recipe

    What you will need

    • 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.

    A frying pan with chopped onions and sliced mushrooms cooking in it.

    Two: Add the garlic and coriander (cilantro) and cook for a further 3 minutes.

    A frying pan containing cooked onions and mushrooms with chopped herbs and minced garlic.

    Three: Divide half of the cheese to cover two of the tortillas.

    A large flour tortilla with grated cheese spread over it.

    Four: Separate the mushroom mixture between the 2 tortillas and spread so it covers it.

    A flour tortilla covered in grated cheese and cooked onions and mushrooms.

    Five: Sprinkle the remaining cheese over the mushrooms.

    A flour tortilla covered in cooked mushroom and onions and then covered in grated cheese.

    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.

    A frying pan with a mushroom quesadilla cooking in it.

    Why should you try it?

    • Ready in 20 minutes
    • Easy to adapt
    • Only 200 calories for 3 slices
    • Kids love them

    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)
    • Brie
    • Colby
    • Cheddar
    • Gruyère
    • Manchego
    • Monterey Jack
    • Mozzarella
    • Provolone

    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.

    A stack of quesadilla slices with one showing the filling.

    What to serve with them

    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.
    A quesadilla cut into slices with one slice being picked up.

    FAQs

    How to store mushroom quesadillas

    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.

    Extra tips

    • 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

    • Chicken Quesadillas
    • Bean Burritos
    • Easy Fish Tacos
    • Salmon Burrito

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    If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!
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    Don't forget to rate the recipe ↓

    Recipe

    Garlic mushroom quesadillas cut into slices on a wooden surface

    Garlic Mushroom Quesadillas

    These Garlic Mushroom Quesadillas are a quick and super tasty lunch, full of Mexican flavour. Perfect for lunch with a salad or as a starter for a Mexican fiesta!
    An illustration of a v-shaped plant.
    Vegetarian
    5 from 1 vote
    Pin Print
    Course: Lunch
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Allergen:
    An illustration of a carton of milk.
    Dairy
    An illustration of two ears of wheat.
    Gluten
    Servings: 4
    Calories: 200kcal
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    Ingredients

    UK Metric Measures - US Customary Measures
    • 4 Whole Wheat Tortilla Wraps
    • 400 g mushrooms sliced
    • 2 onions sliced
    • 4 garlic cloves crushed
    • 4 tablespoon fresh coriander (cilantro) chopped
    • 40 g cheddar cheese grated
    • salsa
    • guacamole

    Instructions

    • Heat some oil in a large pan and cook the mushrooms and onions for 10 minutes, until softened.
    • Add the garlic and coriander (cilantro) and cook for a further 3 minutes.
    • Divide half of the cheese to cover two of the tortillas.
    • Separate the mushroom mixture between the 2 tortillas and spread so it covers it.
    • Sprinkle the remaining cheese over the mushrooms.
    • 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.
    • Cut each quesadilla into 6 and serve with salsa and guacamole.

    Nutritional Information

    Serving: 0.5quessadilla | Calories: 200kcal | Carbohydrates: 29g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 356mg | Potassium: 420mg | Fiber: 5g | Sugar: 6g | Vitamin A: 127IU | Vitamin C: 7mg | Calcium: 175mg | Iron: 2mg
    Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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