Mushroom quesadillas
Our mushroom quesadillas recipe puts an earthy spin on this wonderful Mexican favourite. Chanterelles, tomatoes, and spring onions get scattered with mozzarella, then tucked inside tortillas and baked until golden. Once out of the oven, they are drizzled with a creamy white cheese sauce for lunch or dinner that is quick, full-flavoured, and absolutely comforting.
Ingredients
| 150 g | |
|
Milk
|
3 tbsp |
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Chilli flakes (optional), to taste
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|
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Mushrooms (mixed mushrooms)
|
500 g |
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Butter
|
1 tbsp |
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A pinch of curry
|
|
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Salt and pepper, to taste
|
|
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Spring onions
|
4 |
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Small tomatoes
|
300 g |
|
Grated mozzarella
|
300 ml |
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Tortillas
|
8 |
To serve
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Guacamole
|
|---|
Pick fresh mushrooms
Select mushrooms that are dry to the touch, firm, and free from dark spots, with a light, fruity scent. If they smell sour or musty, they are past their best. Check the undersides, too – the gills should be clean and not overly darkened.
Clean the mushrooms
Brush off any dirt using a soft brush or kitchen roll. If they are muddy, give them a quick rinse with water and pat them dry straight away, as mushrooms soak it up quickly and lose their texture. Trim the stems if they look dry or tough.
FAQ: Questions about mushroom quesadillas
Below, we answer the most common questions about mushroom quesadillas, including how to prep them, store the leftovers, reheat them properly, and what to serve on the side.
Can I prepare mushroom quesadillas in advance?
Yes, you can get ahead by making the filling and the white cheese sauce a day early. Store both in separate containers in the fridge. Hold off on assembling and baking until you are ready to eat so the tortillas stay nicely crisp and the cheese melts properly.
How should I store leftover mushroom quesadillas?
Let your leftover mushroom quesadillas cool to room temperature before packing them into an airtight container and storing them in the fridge for up to 2 days. If possible, keep the white cheese sauce separate so the quesadillas stay crisp. Store the sauce in its own sealed container in the fridge.
What is the best way to reheat mushroom quesadillas?
The best way to reheat mushroom quesadillas is in the oven or in a dry frying pan. Warm them at 180 °C until heated through, or toast them in a pan over medium heat until the cheese melts and the tortillas are crisp again. Warm the white cheese sauce separately on the hob, giving it a stir now and then.
What can I pair with mushroom quesadillas?
Mushroom quesadillas make a tasty snack on their own, any time of day, but they also work well with a few extras on the side. Try them with a crisp green salad, a scoop of guacamole, or a spicy tomato salsa. For something heartier, serve them with rice, beans, or roasted vegetables.
Nutritional values
Nutritional value, per
300 Kcal
| Fibre | 17.4 gram fibers |
| Protein | 17.1 gram |
| Carbohydrates | 26.1 gram |
| Fat | 14.1 gram |
Make crispy and cheesy mushroom quesadillas
The only thing soft about these mushroom quesadillas is the cheesy chanterelle filling. Everything else is crispy, golden, and ready to crunch from the very first bite. The contrast is fantastic, which is why have doubled up on the cheese. With mozzarella inside and white cheese sauce on top, this recipe is bound to win the heart of any cheese lover.
We take cheese seriously, and our mushroom quesadillas are only part of the story. There is also our grilled tuna cheese sandwich with its golden crust, crispy paneer pakora that crackles when you bite in, and bacon and cheese muffins that smell like pure joy fresh out of the oven.
With tomatoes, spring onions, and grated cheese
The duo of tomatoes and spring onions gives a little life to the earthy, robust filling, while grated cheese turns everything into the essence of comfort. The mushrooms bring a heavier element, so it is important to let the tomatoes soften and release their sweet-acidic juices. The mozzarella melts and wraps everything in its signature gooey, stretchy texture – just like what you expect from a cheesy quesadilla.
Serve with a creamy white cheese sauce
Presentation matters, so once the mushroom quesadillas are baked and golden, drizzle the white cheese sauce right on top. The beautifully balanced colours make for an impressive dinner meal. Also, they are surprisingly quick to make, incredibly delicious, and work for both lunch and dinner, as they are easy to pack for work and will definitely not leave you hungry by the evening.
The sauce is creamy, a little salty and tangy from the cheese, and still delicate, thanks to the milk. Poured over the quesadillas, you experience the satisfaction of hot, crisp tortillas meeting the creamy, cool sauce. If you like spice, stir in a pinch of chilli flakes for a slow-building heat that leaves a gentle tickle at the back of the throat.
Experiment with your own variations
Think of our mushroom quesadillas as a starting point with endless ways to customise the middle and the drizzle. For the filling, try sautéed spinach for something earthy and mild or sliced jalapeños for a punchy kick. Roasted peppers are soft and slightly sweet, while caramelised red onions introduce sweetness with their jam-like stickiness.
Fancy a twist in the sauce? A spoonful of crushed garlic deepens the flavour with its sharp, mildly sweet note, a squeeze of lemon juice provides a nice tartness, and freshly grated nutmeg spreads its aromatic warmth throughout the sauce.
