Creamy Mushroom Quesadillas


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

  • 4Servings


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

  • Calories: 346
  • Carbohydrate Content: 37 g
  • Cholesterol Content: 28 mg
  • Fat Content: 17 g
  • Fiber Content: 3 g
  • Protein Content: 13 g
  • Saturated Fat Content: 8 g
  • Sodium Content: 609 mg
  • Sugar Content: 7 g