Wild Mushroom Quesadillas
Prep time
Cook time
Total time
Delicious Mexican dish packed with flavor but not too spicy. Recipe from PocketChangeGourmet.com
Serves: 4 servings
  • 8 ounces fresh shitake, cremini and/or oyster mushrooms, sliced
  • ½ cup chopped onions
  • 1 fresh jalapeno chile pepper, stemmed, seeded and minced
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • 4 - 8 inch flour tortillas
  • 1 cup mozzarella cheese or queso Mexican cheese, shredded
  • Optional sides: Rice, Pico de gallo, Salsa Verde or Salsa
  1. Preheat oven to 200 degrees {for keeping the quesadillas warm} and set out a baking sheet
  2. In a large skillet, heat oil and cook mushrooms, onion, jalapeno and garlic over medium heat for aout 6-8 minutes until tender and liquid is gone
  3. Stir in oregano and salt, heat through
  4. Place filling on one half of each tortilla, top with cheese and fold over
  5. Cook quesadillas, one at a time in a large skillet over medium-high heat for about 3 minutes or until golden brown and cheese is melted
  6. Transfer to baking sheet and place in oven until all quesadillas are cooked
  7. Cut into wedges and serve with salsa or rice
Recipe by Pocket Change Gourmet at https://pocketchangegourmet.com/wild-mushroom-quesadillas/