Portabella Quesadillas
Savor the rich, earthy flavors of these irresistible Portabella Quesadillas, a vegetarian twist on a Tex-Mex classic! Packed with sautéed portabella mushrooms infused with garlic, smoky cumin, and a touch of chili powder, these quesadillas deliver a satisfying umami punch in every bite. Layered with ooey-gooey Mexican blend cheese, vibrant fresh cilantro, and optional spicy jalapeños, each folded tortilla crisps up to golden perfection in minutes. Ready in just 30 minutes, this versatile recipe is perfect for busy weeknights or casual gatherings. Serve these melty delights with a dollop of tangy sour cream and zesty salsa for the ultimate flavor-packed meal. Whether you're looking for a hearty appetizer or a quick dinner, these mushroom quesadillas are sure to please!
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Recipe Information
Ingredients
- 2 large caps Portabella mushrooms
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 medium-sized Flour tortillas
- 1.5 cups Mexican blend cheese
- 2 tablespoons Fresh cilantro
- 2 tablespoons Sliced jalapeños (optional)
- 0.5 cup Sour cream (for serving)
- 0.5 cup Salsa (for serving)
Instructions
Clean the portabella mushrooms with a damp paper towel and remove the stems. Slice the caps into thin strips, about 1/4-inch thick.
Mince the garlic cloves and set them aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-6 minutes until softened and golden brown.
Add the minced garlic, ground cumin, chili powder, salt, and black pepper to the skillet. Cook for an additional 1-2 minutes, stirring constantly, until the spices are fragrant. Remove the skillet from heat and set the mushroom mixture aside.
Heat a clean skillet or griddle over medium heat.
Place one flour tortilla on the skillet and sprinkle 1/4 cup of Mexican blend cheese evenly on one half of the tortilla.
Spoon an even layer of the sautéed mushroom mixture on top of the cheese. Add fresh cilantro and sliced jalapeños (if using) on top of the mushrooms.
Sprinkle another 1/4 cup of cheese over the fillings, then fold the tortilla in half to cover the filling.
Cook for 2-3 minutes per side until the tortilla is golden brown and crispy, and the cheese is fully melted. Use a spatula to carefully flip the quesadilla halfway through cooking.
Repeat with the remaining tortillas and filling ingredients.
Once cooked, cut each quesadilla into thirds or quarters and serve warm with sour cream and salsa on the side.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4119 mg | 179% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 15.6 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1674 mg | 129% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1692 mg | 36% | |
*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.
