Crispy Cheese and Mushroom Quesadillas

Crispy, cheesy quesadillas come together in just minutes! To make these a more complete meal, we add mushrooms to the mix. They make a quick snack, or a full meal with a salad or soup on the side.

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: 5 (6-inch) quesadillas


  • 2 tablespoons olive oil
  • 1 pound cremini, button, or wild mushrooms, or a combination, thickly sliced
  • 1 clove garlic, finely chopped
  • 1/2 bunch scallions, thinly sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 1/2 cups (about 6 ounces) grated cheddar or Monterey Jack, or a combination
  • A small handful of fresh cilantro leaves
  • 10 (6-inch) corn tortillas

To Serve

  • Salsa
  • Jalapeño peppers


1 Cook the mushrooms: In a large skillet over medium-high, heat the oil until it shimmers. Add the mushrooms to the pan and cook, stirring occasionally, for 5 minutes, or until they release some of their moisture.

Add the garlic and scallions to the pan and cook for 2 to 4 minutes longer, or until the garlic is aromatic and the scallions soften. Add the salt and pepper.

How to Make Quesadillas Vegetarian -- silver pan with raw mushrooms about to be cookedVegetarian Quesadilla Recipe - silver pan with sauteed mushrooms

2 Assemble and cook the quesadillas: Wipe out the skillet and place it over medium heat. (Alternatively, place a pancake griddle over the heat, or heat an electric griddle.)

Once hot, place a tortilla in the pan and scatter with 2 tablespoons of cheese and 2 tablespoons of the mushrooms. Top with cilantro leaves and another 2 tablespoons of the cheese. Place a second tortilla on top and press down lightly.

Cook on one side for about 1 minute, or until the cheese begins to melt. With a large spatula, flip the quesadilla over and cook for another 30 seconds, or until the cheese melts and the tortillas are lightly toasted with a few brown spots. Repeat with remaining tortillas, cheese, and filling.

Alternative Microwave Method: Assemble the quesadillas as above. Place on a plate and microwave for about 1 minute, or until the cheese melts. Cut into quarters. (Your quesadillas will be softer and less crispy.)

Cheese Quesadilla with Mushrooms - black skillet with quesadilla filled with cilantro, mushrooms and cheese.Quesadilla Recipe with Cheese and Mushrooms - tortilla in black skilled. Cheese, musrooms and cilantro are ontop of the tortillaHow to Make a Cheese Quesadilla with Mushrooms - uncooked tortillas filled iwth cheese in mushrooms in black skilletHow to Make Quesadillas Vegetarian - cooked tortillas filled with cheese and mushooms in black skillet.

3 Serve: Cut each quesadilla into quarters as they finish cooking and serve while hot.

Alternatively, if you’d like to cook and serve all the quesadillas at once: Transfer each quesadilla as it’s done to a baking sheet in a 300°F oven to keep warm while you finish cooking the remainder. Serve the tortillas on a platter in the center of the table with salsa and some sliced jalapeños, if you like.

Vegetarian Quesadilla Recipe -close up of cheese and mushroom quesadillas stacked on top of each other with a jar of red salsa in the background.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Susan

    Another idea for making a large batch is to bake them at 350 degrees on sheet pans for about 8-10 minutes. Keep an eye on them as they brown up quickly.