Crisp warm tortillas filled with melted cheese are made even better when you add a handful of mushrooms for a savory mushroom quesadilla.

Mushroom Quesadillas
Quesadillas are the perfect handheld meal or snack. They’re the hot pocket of the tortilla world. At our house, even when we are out of bread before a grocery store run, you can put money on the fact there are tortillas in the pantry.
I fully embrace how crazy that sounds and I am okay with it. We like to fill quesadillas with all kinds of ingredients like chicken, taco beef with bell peppers and onions and pretty much any grilled or roasted vegetable is delicious in a quesadilla.
Cheese-filled quesadillas with buttery, crispy edges and overflowing with filling black bean and corn quesadillas are snacking perfection.

Monterey Jack cheese melts beautifully in this mushroom quesadilla and let’s face it most people have it in their refrigerator already. However, a smoked gouda melted with mushrooms, chef’s kiss! This is a major favorite of mine!
An easy go-to option are the button mushrooms you find at any grocery store but these are also quite tasty using oysters, shiitakes, or whatever mushrooms you need to use up before they spoil. Just saute those mushrooms and slide them right onto your quesadilla.

Quesadilla Ingredients
The ingredient list is super short and an easy way to use up those leftover sauteed mushrooms or the handful that might be hanging out in your produce drawer:
- flour tortillas
- butter
- cheddar, Monterey jack, or pepper jack cheese
- mushrooms

Mushroom Quesadilla Recipe
- Preheat a large non-stick skillet to medium-high heat. Lightly butter one side of each tortilla with about ½ a teaspoon of butter.
- Place the tortilla buttered side down in the hot pan. Sprinkle about half of the cheese, layer the mushrooms over it, and then top with the remaining cheese and the second tortilla.
- When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the quesadilla over to cook the other side. Continue to cook until the cheese has melted and both tortillas are crisp around the edges.
- Using a spatula, transfer the quesadilla to a cutting board and cut it into wedges while it is hot. Serve warm.

Steak Stir Fry with Mushrooms is everything you love about steak smothered in mushrooms and onions but quick, easy, in just one pan and the leftovers are perfect in mushroom quesadillas.
Are you a mushroom lover? I definitely am. From a skillet filled with garlicky buttered mushrooms to creamy mushroom-filled pasta or a roasting pan filled with tender juicy mushrooms, I would happily eat them every day.

Mushroom Quesadilla
Ingredients
- 2 flour tortillas
- 1 teaspoon butter
- ⅔ cup shredded cheese cheddar, Monterey jack, or pepper jack
- ¼ cup cooked mushrooms sliced thin
Instructions
- Preheat a large non-stick skillet to medium-high heat. Lightly butter one side of each tortilla with about ½ a teaspoon of butter.
- Place the tortilla buttered side down in the hot pan. Sprinkle about half of the cheese, layer the mushrooms over it, and then top with the remaining cheese, and the second tortilla.
- When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the quesadilla over to cook the other side. Continue to cook until the cheese has melted and both tortillas are crisp around the edges.
- Using a spatula, transfer the quesadilla to a cutting board and cut it into wedges while it is hot. Serve warm.
Nutrition

Carol Fox says
Hi. I’m glad that I live alone. As I read the mushroom recipes I was either drooling or whimpering. I love mushrooms. Despite being an American and that my late sister adored them, I never had a quesadilla. Now I will. So thank you.
Mary says
Your comment made me smile, Carol. I hope you love the quesadilla. Happy cooking!