Mushrooms, cheese, and tortillas come together for these crispy, golden quesadillas — the perfect quick comfort meal or late-night snack.
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
I have this theory that the best recipes aren’t planned — they just happen. You know those nights when you’re too tired to cook but too hungry to ignore it? That was me, staring into my fridge at 10 p.m. one Tuesday night after a long day. My options: a pack of tortillas that had seen better days, half a block of cheese, and some mushrooms I’d been ignoring since the weekend. Not exactly promising, right?
But here’s the thing — desperation breeds creativity. I heated up a skillet, tossed the mushrooms in some olive oil, added garlic (because garlic fixes everything), and sandwiched the whole thing between two tortillas with cheese. The smell that filled my kitchen? Unreal. Like, “why don’t I do this every day” levels of good.
I took a bite straight from the pan (burned my tongue, worth it) and just stood there, having a moment. It was crispy, cheesy, savory, a little earthy from the mushrooms — basically the food equivalent of your favorite cozy sweater. Ever since then, this Crispy Mushroom Cheese Quesadilla has been my go-to whenever I need a quick pick-me-up or just… don’t want to think too hard about dinner.
Why You’ll Love This Crispy Mushroom Cheese Quesadillas Recipe?
There’s something almost sneaky about how good these are. On paper, it’s just mushrooms and cheese — simple, right? But once you crisp that tortilla up and the cheese starts melting and oozing out the sides, you realize it’s kind of magical.
They’re perfect for lazy lunches, cozy dinners, or those “I need something now before I lose my mind” moments. Plus, you can make them in 20 minutes flat. No fancy ingredients, no elaborate prep — just pure, golden, melty happiness.
And honestly, they’re one of those foods that sound simple but make people think you’re some kind of kitchen genius. Like, “Did you sauté the mushrooms with garlic?!” Yes, yes I did.
Ingredient Notes:
Let’s break down what makes these quesadillas so good — and why they work.
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Mushrooms: Any kind will do. Cremini, button, or whatever’s on sale. Just don’t overcrowd the pan — mushrooms need breathing room to get that golden sear instead of turning sad and soggy.
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Cheese: Cheddar or Monterey Jack are classic, but honestly, whatever melts is fair game. I once used leftover mozzarella and… no regrets.
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Garlic: One clove, finely chopped, because we respect garlic in this house.
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Scallions: They add that slight bite — a little freshness to balance all the melty, buttery chaos.
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Cilantro: Optional but don’t skip it. That bright pop of flavor cuts through the richness.
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Tortillas: Corn gives you crunch; flour gives you that soft, golden chew. Totally depends on your mood (or what’s left in the pantry).
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Olive Oil: Because butter burns faster than my patience when I’m hungry.
How To Make Crispy Mushroom Cheese Quesadillas?
Alright, you ready? Let’s make these.
Step 1: Sauté the mushrooms
Heat olive oil in a skillet over medium-high. Toss in your sliced mushrooms and let them do their thing — don’t touch them too much. They’ll release their moisture first (that’s normal), then start browning beautifully. It takes about 5 minutes.
Add in garlic and scallions. Stir, breathe in that aroma, and tell me you’re not tempted to grab a fork right now. Sprinkle a pinch of salt and pepper and call it a day on the filling.
Step 2: Build your quesadillas
Wipe out the pan if it’s a little too mushroomy (is that a word? it is now). Place one tortilla down, scatter some cheese, then add a few spoonfuls of that glorious mushroom mixture. Add a sprinkle of cilantro and a little more cheese — you know, for safety — and press the second tortilla on top.
You’ll hear that faint sizzle when it hits the heat — that’s your cue that good things are happening.
Step 3: Cook until golden
Let it cook for a minute or two, then flip with a spatula. The moment you see golden-brown spots forming and that cheese oozing slightly from the edge… you’ve done it. You’re a quesadilla artist.
Repeat until you’ve made enough for yourself (and maybe someone else, if you’re feeling generous).
Step 4: Slice and serve
Cut them into triangles, grab your salsa or jalapeños, and dig in. Just… careful. That first bite will be lava.
Storage Options:
If you have leftovers — which I never do, but hypothetically — keep them in an airtight container in the fridge for up to two days. When you’re ready to eat, heat them back up in a skillet or oven until crispy again.
Want To Save This Recipe?
Microwave works too, but just know you’ll lose that crunch. Though, honestly, even soft and cheesy, they’re still ridiculously good.
Variations and Substitutions:
You can play around with this Crispy Mushroom Cheese Quesadilla recipe as much as you like. It’s one of those rare recipes that forgives your chaos.
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Want more heat? Add jalapeños or chili flakes.
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Feeling fancy? Add caramelized onions or roasted peppers.
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No cilantro? Use parsley, basil, or skip it altogether — your call.
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Add protein: Chicken, bacon, tofu — all excellent choices.
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Vegan version: Vegan cheese and olive oil instead of butter. Easy swap.
This recipe doesn’t demand perfection. It just wants to feed you and make you happy.
What to Serve with Crispy Mushroom Cheese Quesadillas?
You can absolutely eat them straight from the pan like I do, but if you’re looking to make it a “meal,” here’s what pairs beautifully:
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Salsa or Pico de Gallo: Bright, fresh, and the perfect contrast to all that gooey cheese.
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Guacamole: Because guac never misses.
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Tomato Soup: Ultimate cozy vibes.
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Refried Beans or Mexican Rice: If you’re going for that full comfort spread.
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A cold beer or margarita: Not required, but… highly encouraged.
Frequently Asked Questions:
Can I use flour tortillas instead of corn?
Yep, absolutely. Flour tortillas are softer, chewier, and more forgiving. Corn tortillas bring that crunch and a bit more flavor.
Can I make them ahead?
Yes! Assemble them in advance, stash in the fridge, and cook when hunger strikes. They’ll taste freshly made.
Best cheese combo?
Cheddar and Monterey Jack — no contest. But if you’re out, mozzarella or pepper jack totally works.
These Crispy Mushroom Cheese Quesadillas aren’t just food — they’re a mood. A crispy, golden, melty, “why didn’t I think of this sooner” kind of mood.
I’ve made these at least a hundred times now, usually on nights when I’m tired or just craving something cheesy and warm. Sometimes I even eat them standing by the stove (don’t judge me). They’re that good — the kind of meal that doesn’t need applause or fancy plating to feel special.
So go ahead. Grab those mushrooms in your fridge before they shrivel into sadness. Pull out that cheese. Fire up the skillet. You’ll thank yourself later — promise.
And hey, if you make these, tell me — are you a “cut into triangles” person or an “eat the whole thing like a taco” rebel?
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crispy Mushroom Cheese Quesadillas
Ingredients
- 2 tbsp olive oil
- 1 lb mushrooms cremini, button, or wild varieties, thickly sliced
- 1 clove garlic finely chopped
- ½ bunch scallions thinly sliced
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 1½ cups approx. 6 oz grated cheese (cheddar, Monterey Jack, or a blend)
- Small handful fresh cilantro leaves
- 10 6-inch corn tortillas
To Serve:
- Salsa
- Sliced jalapeños
Instructions
Cook the mushrooms:
- In a large skillet, heat the olive oil over medium-high until shimmering. Add the mushrooms and cook, stirring occasionally, for about 5 minutes, or until they begin to release moisture and turn lightly browned.
- Add the garlic and scallions, then continue cooking for 2–4 minutes until fragrant and softened. Season with salt and pepper. Transfer the mixture to a bowl and set aside.
Assemble the quesadillas:
- Wipe the skillet clean and return to medium heat. Place one tortilla in the pan and sprinkle with approximately 2 tablespoons of cheese. Spoon about 2 tablespoons of the mushroom mixture over the cheese, followed by a few cilantro leaves, and top with an additional 2 tablespoons of cheese.
- Place a second tortilla on top and press gently to flatten slightly.
Cook until golden and crisp:
- Cook the quesadilla for 1–2 minutes on one side, or until the bottom turns lightly golden and the cheese begins to melt. Using a large spatula, carefully flip the quesadilla and cook the other side for 30 seconds to 1 minute, until crisp and evenly browned.
- Transfer to a plate and repeat with the remaining tortillas, cheese, and mushroom filling. If desired, keep the finished quesadillas warm in a 300°F (150°C) oven while cooking the rest.
Serve:
- Cut each quesadilla into quarters and serve immediately with salsa and jalapeño slices.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
