Mushroom and Cheese Quesadillas
Easy Vegetarian Quesadillas Recipe
Crisp, golden tortillas filled with savoury mushrooms, melty mozzarella, tangy feta, and fresh coriander. These quesadillas are inspired by Mexican flavours but simple enough to make on a weeknight.
Portobello mushrooms give a meaty depth, while feta adds a tangy saltiness that balances the creaminess of the mozzarella.
Quesadillas come in many forms in Mexico, from simple cheese-filled street food sold from roadside stalls to versions layered with meats, vegetables, herbs and regional cheeses.
Portobello mushrooms give a meaty depth, while feta adds a tangy saltiness that balances the creaminess of the mozzarella.
Quesadillas come in many forms in Mexico, from simple cheese-filled street food sold from roadside stalls to versions layered with meats, vegetables, herbs and regional cheeses.
They’re traditionally cooked on a hot griddle or comal until the tortilla turns golden and crisp, and the filling is molten, then served with fresh salsas, cooling crema, or wedges of lime. In some regions they’re made with corn tortillas, in others flour tortillas are preferred, and the fillings change with the season and what’s on hand.
This mushroom and cheese version takes that same adaptable spirit and makes it accessible with ingredients that are easy to source in most supermarkets. Cooking the mushrooms slowly helps concentrate their flavour and prevents them from turning watery, which is key to keeping the tortilla crisp. It’s a dish that works year-round, whether you’re making a quick solo dinner, a weekend lunch with friends, or slicing them into wedges for a sharing platter.
Mushroom and Cheese Quesadillas
Mushroom and cheese quesadillas with portobello mushrooms, feta, and mozzarella – a quick and flavour-packed vegetarian recipe for any day of the week.
Ingredients
- 1 tbsp rapeseed oil
- 1 banana shallot or ½ an onion, finely chopped
- 4 spring onions, finely chopped
- 5 portobello mushrooms, sliced
- 1 red chilli, finely chopped
- 2 garlic cloves, minced
- ½ tsp cumin
- Small handful of fresh coriander, chopped
- 75g low-fat feta
- 200g grated mozzarella cheese (firm cooking version)
- 2 large flour tortillas
- 2 tsp rapeseed oil per quesadilla (4 tsp total)
Instructions
- Heat 1 tbsp rapeseed oil in a large pan over low heat. Add the chopped shallot and spring onions and cook for 5 minutes until softened.
- Add the sliced mushrooms and cook for 7–10 minutes until they release their liquid and soften. Add the chilli and cook for 2 minutes. Stir in the garlic, salt, and cumin during the last minute of cooking, then remove from the heat.
- Lay out the tortillas. Scatter a quarter of the cheese over one half of each tortilla. Spoon over the mushroom mixture, then scatter with chopped coriander and the remaining cheese. Fold the tortillas in half.
- To fry each quesadilla, heat 2 tsp rapeseed oil in a non-stick pan over medium heat. Place a quesadilla in the pan and cook for 2–3 minutes per side, pressing gently with a spatula, until golden brown and crisp. Repeat with the second quesadilla.
- Slice into wedges and serve warm with crema, lime wedges, and fresh coriander.
Shopping List
1 tbsp rapeseed oil
1 banana shallot or ½ an onion
4 spring onions
5 portobello mushrooms
1 red chilli, finely chopped
2 garlic cloves, minced
½ tsp cumin
Small handful of fresh coriander
75g low-fat feta
200g grated mozzarella cheese (firm cooking version)
2 large flour tortillas
2 tsp rapeseed oil per quesadilla
Nutrition Facts
Calories
460Fat
32 gCarbs
28 gProtein
17 gApproximate values per serving
Ingredients and sourcing tips
Practical sourcing advice: Look for firm, fresh portobello mushrooms with a dry surface and no slimy patches. Use a firm low-moisture mozzarella intended for cooking, not the fresh ones brine, to avoid excess moisture.
Substitutions: Use chestnut mushrooms instead of portobello for a slightly lighter flavour. Swap feta for goat’s cheese for extra tang, or use a vegan cheese alternative for a dairy-free version. If you can’t find Mexican crema, use crème fraîche or sour cream for a similar texture and flavour.
Variations and dietary swaps
How to make it dairy free/vegan: Use your favourite vegan mozzarella and feta alternatives.
How to make it gluten free: Swap flour tortillas for gluten-free tortillas.
Ingredient adaptations: Add sautéed peppers or spinach for extra vegetables, or swap the cumin for smoked paprika for a deeper flavour.
Kitchen notes
Cooking tips and pitfalls: Don’t overfill the tortillas or the cheese will spill out during cooking. Make sure the pan isn’t too hot, or the outside will burn before the cheese melts. The tortillas should be crisp and golden on both sides, with the cheese fully melted inside.
Leftovers: Cooled quesadillas can be wrapped and stored in foil and reheated in a dry pan or oven the next day.
Make-ahead or storage: The mushroom filling can be made up to 2 days ahead and stored in the fridge. Assemble and cook the quesadillas just before serving.
Serving suggestions
How to serve / presentation ideas: Cut into wedges and arrange on a platter with a scattering of coriander leaves. Serve with crema, lime wedges, and a drizzle of hot sauce if you like extra heat.
