Creamy Mushroom Quesadillas Recipe | Vegetarian Times Skip to main content

Creamy Mushroom Quesadillas

Serve these hearty mushroom-filled quesadillas with a prepared black bean–and-corn salsa on the side.



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1 Tbs. vegetable oil
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1 large onion, chopped (2 cups)
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12 oz. white mushrooms, sliced (3 cups)
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1 tsp. ground cumin
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3 oz. reduced-fat cream cheese, softened
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½ cup grated sharp Cheddar cheese
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4 8-inch flour tortillas


1. Heat oil in large skillet over medium heat. Add onion, and sauté 5 minutes. Stir in mushrooms and cumin, and season with salt and pepper, if desired. Cover, and cook 5 to 7 minutes, or until mushrooms have released their juices. Uncover, and cook 3 to 5 minutes 
more, or until mushroom juices have evaporated. Remove pan from heat, 
and stir in cream cheese and Cheddar.

2. Spread 1/2 cup of mushroom mixture over one half of each tortilla, leaving 
1/2-inch border around outer edges. 
Fold over tortillas to enclose filling 
and form half-moon shapes.

3. Coat large skillet with cooking spray, and heat over medium heat. Cook quesadillas 2 to 3 minutes each, turning once, or until both sides are light brown and filling is hot and melted.

Nutrition Information: 

13 g
Total Fat: 
17 g
Saturated Fat: 
8 g
37 g
28 mg
609 mg
3 g
7 g
Serves 4

Comments on this Recipe

Yum, shrooms smell so good while cooking. Used peppered jack cheese instead of the cheddar,to give a kick and the nice melting of jack properties work well.