Mushroom Quesadillas

Cremini mushrooms, shallots, asparagus and arugula pack these mushroom quesadillas for a satisfying plant-based main. Use any combination of herbs, like parsley, tarragon or chives, to add freshness. Serve with a side of beans or rice.

a recipe photo of the Mushroom Quesadilla
Photo: Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist:Christine Keely
Active Time:
30 mins
Total Time:
30 mins


  • 2 tablespoons extra-virgin olive oil

  • ½ cup thinly sliced shallot

  • 1 (8 ounce) package cremini mushrooms, chopped

  • ½ cup thinly sliced asparagus

  • 1 tablespoon finely chopped garlic

  • 1 tablespoon chopped fresh herbs, such as flat-leaf parsley, tarragon and/or chives, plus more for garnish

  • ¼ teaspoon salt

  • ¼ teaspoon ground pepper

  • 1 ½ cups baby arugula

  • 8 (6 inch) corn tortillas

  • 1 cup shredded Monterey Jack or Cheddar cheese

  • ¼ cup grated Parmesan cheese

  • Crème fraîche for serving


  1. Heat oil in a large nonstick skillet over medium heat. Add shallot; cook, stirring often, until softened, about 1 minute. Stir in mushrooms; cook, stirring occasionally, until lightly browned and liquid is released, about 6 minutes.

  2. Stir in asparagus, garlic, herbs, salt and pepper; cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add arugula; cook, stirring, until wilted, about 1 minute. Spread the mixture on a baking sheet to cool slightly, about 5 minutes.

  3. Meanwhile, place 4 tortillas on a cutting board. Spread 1/4 cup Monterey Jack (or Cheddar) evenly over each tortilla; sprinkle each with 1 tablespoon Parmesan. Spread 1/2 cup of the cooled mushroom mixture evenly over the Parmesan on each tortilla; top with remaining tortillas. Press down slightly with your hand.

  4. Wipe the skillet clean; place over medium heat. Carefully place 2 quesadillas in the pan; cook until golden on 1 side and the cheese is melted, 2 to 3 minutes. Flip with a large spatula; press gently with the spatula and cook until golden, 2 to 3 minutes more. Repeat with the remaining 2 quesadillas. Serve with crème fraîche and garnish with additional fresh herbs, if desired.

Nutrition Facts (per serving)

337 Calories
18g Fat
27g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 quesadilla
Calories 337
% Daily Value *
Total Carbohydrate 27g 10%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 14g 28%
Total Fat 18g 23%
Saturated Fat 7g 35%
Cholesterol 32mg 11%
Vitamin A 912IU 18%
Vitamin C 6mg 7%
Vitamin D 9IU 2%
Vitamin E 1mg 4%
Folate 34mcg 9%
Vitamin K 8mcg 7%
Sodium 489mg 21%
Calcium 378mg 29%
Iron 6mg 33%
Magnesium 21mg 5%
Potassium 343mg 7%
Zinc 2mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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