Portabella Mushroom Quesadillas

Savory, satisfying, and bursting with flavor, these Portabella Mushroom Quesadillas are a perfect blend of hearty veggies and melted cheese wrapped in golden, crispy tortillas. Featuring sautéed portabella mushrooms seasoned with garlic, cumin, and chili powder, alongside tender red bell peppers and onions, this recipe delivers a bold, smoky taste with a touch of spice. The addition of fresh cilantro and creamy Mexican-blend cheese takes these quesadillas to the next level, making them an irresistible vegetarian main dish or appetizer. Ready in just 35 minutes, these quesadillas are easy to prepare and pair wonderfully with sour cream and salsa for dipping. Ideal for weeknight dinners, casual gatherings, or Meatless Monday, this recipe is a delicious twist on classic comfort food!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 whole caps Portabella mushrooms
• 2 tablespoons Olive oil
• 2 cloves (minced) Garlic
• 1 teaspoon Ground cumin
• 0.5 teaspoons Chili powder
• 0.25 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 cups Shredded Mexican-blend cheese
• 4 pieces Flour tortillas (8-inch)
• 1 medium (thinly sliced) Red bell pepper
• 0.5 medium (thinly sliced) Red onion
• 2 tablespoons (chopped) Fresh cilantro
• 0.5 cup Sour cream (optional)
• 0.5 cup Salsa (optional)

Directions

Step 1

Clean the portabella mushrooms by wiping them gently with a damp paper towel and removing the stems. Slice the caps into thin strips.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushroom slices and cook for 5-7 minutes until softened and lightly browned. Stir in the minced garlic, ground cumin, chili powder, salt, and black pepper, cooking for another 1-2 minutes until the mushrooms are well coated and fragrant. Remove from heat and set aside.

Step 3

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the red bell pepper and red onion. Sauté for 5-6 minutes until the vegetables are tender but still slightly crisp. Remove from heat and set aside.

Step 4

Lay one tortilla flat on a clean surface. Sprinkle 1/2 cup of shredded cheese evenly over one half of the tortilla. Add a layer of cooked mushrooms, followed by sautéed peppers and onions. Sprinkle with chopped cilantro. Fold the tortilla in half to enclose the filling.

Step 5

Repeat with the remaining tortillas and filling ingredients.

Step 6

Heat a non-stick skillet or griddle over medium heat. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Transfer to a cutting board and repeat with the remaining quesadillas.

Step 7

Cut each quesadilla into wedges and serve warm with sour cream and salsa on the side, if desired.

Nutrition Facts

Serving size	(1134.5g)

Amount per serving	% Daily Value*
Calories	1823.6

Total Fat 110.6g	0%
Saturated Fat 48.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 200mg	0%
Sodium 4185.1mg	0%
Total Carbohydrate 144.2g	0%
Dietary Fiber 16.6g	0%
Total Sugars 23.6g
Protein 72.4g	0%

Vitamin D 73.4IU	0%
Calcium 1913.7mg	0%
Iron 10.5mg	0%
Potassium 2138.1mg	0%

*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.

Source of Calories

Fat: 53.5%

Protein: 15.6%

Carbs: 31.0%