Portabella Mushroom Quesadillas
Savory, satisfying, and bursting with flavor, these Portabella Mushroom Quesadillas are a perfect blend of hearty veggies and melted cheese wrapped in golden, crispy tortillas. Featuring sautéed portabella mushrooms seasoned with garlic, cumin, and chili powder, alongside tender red bell peppers and onions, this recipe delivers a bold, smoky taste with a touch of spice. The addition of fresh cilantro and creamy Mexican-blend cheese takes these quesadillas to the next level, making them an irresistible vegetarian main dish or appetizer. Ready in just 35 minutes, these quesadillas are easy to prepare and pair wonderfully with sour cream and salsa for dipping. Ideal for weeknight dinners, casual gatherings, or Meatless Monday, this recipe is a delicious twist on classic comfort food!
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Recipe Information
Ingredients
- 3 whole caps Portabella mushrooms
- 2 tablespoons Olive oil
- 2 cloves (minced) Garlic
- 1 teaspoon Ground cumin
- 0.5 teaspoons Chili powder
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 cups Shredded Mexican-blend cheese
- 4 pieces Flour tortillas (8-inch)
- 1 medium (thinly sliced) Red bell pepper
- 0.5 medium (thinly sliced) Red onion
- 2 tablespoons (chopped) Fresh cilantro
- 0.5 cup Sour cream (optional)
- 0.5 cup Salsa (optional)
Instructions
Clean the portabella mushrooms by wiping them gently with a damp paper towel and removing the stems. Slice the caps into thin strips.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushroom slices and cook for 5-7 minutes until softened and lightly browned. Stir in the minced garlic, ground cumin, chili powder, salt, and black pepper, cooking for another 1-2 minutes until the mushrooms are well coated and fragrant. Remove from heat and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the red bell pepper and red onion. Sauté for 5-6 minutes until the vegetables are tender but still slightly crisp. Remove from heat and set aside.
Lay one tortilla flat on a clean surface. Sprinkle 1/2 cup of shredded cheese evenly over one half of the tortilla. Add a layer of cooked mushrooms, followed by sautéed peppers and onions. Sprinkle with chopped cilantro. Fold the tortilla in half to enclose the filling.
Repeat with the remaining tortillas and filling ingredients.
Heat a non-stick skillet or griddle over medium heat. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Transfer to a cutting board and repeat with the remaining quesadillas.
Cut each quesadilla into wedges and serve warm with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4185 mg | 182% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 23.6 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1914 mg | 147% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2138 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
