Main Course, Recipes

Portobello Mushroom and Pepper Quesadillas

This is not only a kid friendly lunch but also a wholesome lunch for you and your better half. Portobello Mushrooms are tender with a rich flavor and meaty texture. These mushrooms take the longest time to cook down, but let me tell you it is all worth the bite when mixed with the creaminess of the cheeses. Vegetarians! Make these Portabella Mushroom Quesadillas and serve them with guacamole and salsa and believe me you will have an amazing meal .I sometimes like to dip mine into Creamy Tomato Soup and it makes a hearty meal for me.



4 tablespoons vegetable oil

1 pound Portobello Mushrooms or Baby Bella Mushrooms

Salt and freshly ground black pepper

½ cup minced yellow onion

2 cups of sliced colorful Peppers (Red, yellow and Green)

4 ounces grated Cheddar Cheese

4 ounces fresh mozzarella cheese

⅓ Cup finely chopped cilantro leaves

½ teaspoon dried oregano

½ tsp of crushed red chili flakes

Pinch of ground cumin

Pinch of ground coriander

8 8-inch flour or corn tortillas


1 Finely chopped mushroom, onions and the colorful peppers, keep them separately. Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil heats up, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.

2 Add onions. Sauté until onions and peppers are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.

3 Then transfer to a large bowl. Add grated cheddar cheese and fresh mozzarella cheese, cilantro, oregano, crushed red chili flakes, cumin powder and coriander. Season it with salt and pepper. You can make this mixture ahead and store it in the fridge.

4 Place a large non-stick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve with Salsa, Sour Cream and Guacamole immediately.

I’d love to see pics of your creations on Instagram and Facebook, send me a picture and let me know how it turned out.


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