Wild Mushroom and Goat Cheese Quesadillas
Elevate your appetizer game with these irresistible Wild Mushroom and Goat Cheese Quesadillas, a flavorful fusion of rich, earthy ingredients and creamy decadence. Featuring a medley of sautéed wild mushrooms—shiitake, cremini, or oyster—infused with garlic and fresh thyme, this recipe brings gourmet flair to a beloved classic. Delicate goat cheese and melty mozzarella or Monterey Jack cheese create the perfect balance of tangy and gooey, while scallions and optional cilantro add a fresh, herbaceous finish. Crisped to golden perfection in olive oil, these quesadillas are easy to prepare in under 30 minutes and ideal for sharing. Serve with sour cream, salsa, or both for an irresistible appetizer, snack, or light meal that’s as comforting as it is elegant. Perfect for mushroom lovers and anyone seeking a creative twist on quesadilla night!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 cups Wild mushrooms (such as shiitake, cremini, or oyster mushrooms), cleaned and sliced
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 4 pieces Flour tortillas
- 4 ounces Goat cheese, softened
- 1 cup Shredded mozzarella or Monterey Jack cheese
- 2 pieces Scallions, thinly sliced
- 2 tablespoons Fresh cilantro, chopped (optional)
- 1 optional Sour cream or salsa (for serving)
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the sliced wild mushrooms to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are golden and tender.
Stir in the minced garlic, fresh thyme, salt, and black pepper, and cook for an additional 1-2 minutes. Remove from heat and set aside.
Heat a clean skillet or griddle over medium heat. Lightly brush one side of a tortilla with the remaining olive oil and place it oil-side down in the skillet.
Spread 1 ounce of goat cheese evenly over half of the tortilla. Top with a portion of the sautéed mushrooms, a sprinkle of shredded mozzarella or Monterey Jack cheese, and sliced scallions.
Fold the tortilla in half to cover the filling and press gently with a spatula. Cook for 2-3 minutes on each side, until the tortilla is golden brown and the cheese has melted.
Repeat with the remaining tortillas and filling ingredients.
Slice the quesadillas into wedges and garnish with fresh cilantro, if desired. Serve immediately with sour cream or salsa on the side for dipping.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 4662 mg | 203% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 7.4 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1266 mg | 97% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 760 mg | 16% | |
*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.
