Mushroom and Swiss Quesadillas
Equipment
- Large skillet or nonstick pan For sautéing the mushrooms and toasting the quesadillas. A cast iron pan gives the best crust.
- Spatula To flip and press down the quesadilla evenly.
- Knife and Cutting Board For prepping your ingredients.
- Grater For shredding the Swiss cheese fresh (it melts better than pre-shredded).
Ingredients
- 8 oz cremini or baby bella mushrooms sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small yellow onion thinly sliced
- 2 cloves garlic minced
- 1 tsp soy sauce optional but adds great umami
- Salt and pepper to taste
- 1 ½ cups shredded Swiss cheese or Gruyère if you’re feeling fancy
- 4 large flour tortillas use your favorite from your go-to tortilla recipes
- Butter or oil for toasting the quesadillas
Optional Add-Ins
- A handful of fresh spinach
- Caramelized onions
- A thin layer of Dijon mustard if you like a cheese steak quesadillas vibe
Instructions
Sauté the mushrooms
- Heat the olive oil and butter in a skillet over medium heat. Add the sliced mushrooms and let them cook undisturbed for a few minutes to get some browning. Then stir, add onions and cook until everything is soft and golden, about 7-9 minutes. Toss in the garlic and soy sauce, stir for another minute, then season with salt and pepper.
Assemble the quesadillas
- Lay out two tortillas. Spread half of the Swiss cheese on one side of each, top with the mushroom mixture, and sprinkle on the remaining cheese. Place the second tortilla on top.
Cook the quesadillas
- In a clean skillet over medium heat, melt a little butter or drizzle oil. Place the quesadilla in and cook for about 2-3 minutes per side, pressing down slightly, until golden and crisp. The cheese should be gooey and melted.
Slice and serve
- Let the quesadillas rest for a minute, then slice into wedges. Serve hot and melty!