Mushroom Quesadillas Food

SPINACH-AND-MUSHROOM QUESADILLAS

Steps:

• Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.
• Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.
• Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
• Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.

MUSHROOM QUESADILLAS

Steps:

• Make the mushroom filling. Heat the oil over medium heat in a large, heavy frying pan. Add the shallot. Cook, stirring, until tender, about three minutes. Stir in the mushrooms. Cook, stirring, until tender and juicy, about five minutes. Add the garlic, chili, and salt and pepper. Cook, stirring, for another minute. Stir in the cilantro or epazote, and remove from the heat. Taste and adjust seasoning.
• In a microwave: Place a corn tortilla on a plate. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve. Repeat with the remaining ingredients.
• In a pan: Place a corn tortilla in a pan. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

WILD MUSHROOM QUESADILLAS

Steps:

• Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.
• Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.
• Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.
• Place a large nonstick 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 immediately.

SPINACH AND MUSHROOM QUESADILLAS

Steps:

• Prepare spinach according to package directions. Drain and pat dry.
• Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
• Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
• Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

MUSHROOM QUESADILLAS

Steps:

• In a large skillet, saute mushrooms and jalapenos in olive oil until tender and liquid is nearly evaporated. Add cilantro; cook and stir for 1 minute. Remove from the heat., Heat 1 tablespoon vegetable oil in a large skillet; add one tortilla. Top with 1/2 cup cheese, 1/3 cup mushroom mixture and another tortilla. Cook for 2-3 minutes on each side or until lightly browned. Repeat with remaining tortillas, cheese and mushroom mixture, adding more oil as needed. Serve with salsa and guacamole if desired.

EASY CHICKEN-MUSHROOM QUESADILLAS

Steps:

• Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
• Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

CHICKEN AND MUSHROOM QUESADILLAS WITH CARROT AND MANGO SLAW

Steps:

• Preheat oven to 425°F. Stir cumin, 3 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and mushrooms and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes.
• Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 3 Tbsp. lime juice, and 3 Tbsp. cilantro in a blender until smooth.
• Shave carrots with a vegetable peeler lengthwise into ribbons (or use the large holes of a box grater). Whisk 1 Tbsp. oil and remaining 3 Tbsp. lime juice, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add carrots and mango; toss gently to coat.
• Remove baking sheet from oven, arrange spinach over chicken, and continue to roast until spinach is wilted, about 2 minutes. Transfer chicken to a cutting board, leaving spinach on sheet, and thinly slice.
• Arrange tortillas on a work surface. Dividing evenly, layer cheese, chicken, mushrooms, and spinach on one side of each tortilla. Fold tortillas in half to create half-moons.
• Heat 1 1/2 tsp. oil in a large heavy skillet over medium-low until hot. Cook 2 quesadillas, turning once, until cheese is melted and tortillas are browned, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining quesadillas with remaining 1 1/2 tsp. oil.
• Sprinkle quesadillas with cilantro leaves and serve with yogurt sauce and carrot-mango slaw alongside.
• Do Ahead
• Chicken and mushrooms can be cooked and yogurt sauce can be made 4 days ahead; cover and chill.

MUSHROOM QUESADILLAS

Steps:

• Preheat oven to 350 degrees F.
• Line baking sheet with foil.
• Melt 2 Tablespoon butter in a mediun skillet over med-high heat.
• Add mushrooms and shake pan to evenly distribute the mushrooms, then cook without moving the mushrooms around.
• This should take about 5 minutes.
• Add remaining butter.
• Toss the mushrooms and continue to cook until nicely browned, 2-3 minutes.
• Season the mushrooms with chili powder and salt and cook for 1 more minute.
• Stir in the chopped cilantro and set aside.
• Toast the tortillas using any method you prefer, until slightly blistered.
• Place the tortillas on the prepared baking sheet.
• Spread the jack cheese on 1/2 of each tortilla and top with some of the mushrooms, then feta cheese.
• Fold the other half of the tortilla over the filling.
• Lay another sheet of foil over the quesadillas.
• Bake until the cheese melts, 12-15 minutes.
• Serve whole or slice into wedges.
• Serve garnishes on side.

CRISPY MUSHROOM, SPINACH AND AVOCADO QUESADILLAS

Steps:

• In a large skillet over medium heat, heat oil until shimmering. Add chopped red onion and a dash of salt, stirring occasionally, until the onions are turning translucent. Add sliced mushrooms and cook, stirring occasionally, until tender and turning golden, about 6 minutes. Add half of the spinach mixture, let it wilt a little, and then add the second. Cook until spinach is wilted and the mixture is dry, 2 to 3 minutes or longer. Season with salt and pepper and a splash of lime juice. Remove from heat.
• Divide 1 cup shredded cheese between the 4 quesadillas, covering only half of each tortilla with cheese. Divide the spinach and mushroom mixture evenly on top of the cheese on each quesadilla, then top with avocado slices. Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the empty tortilla halve over the toppings.
• Heat a medium to large skillet (preferably cast iron) on the stove over medium heat. Place one quesadilla (or two, if they fit) into the pan. Cook for a few minutes, then flip carefully with a spatula. Immediately sprinkle some of the remaining cheese over the hot sides of the quesadillas, and let it melt as the other side cooks for a few minutes. Flip each quesadilla, and let the cheese sizzle into the quesadilla for a couple of minutes. Flip and cook the other side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown. Let the quesadillas cool on a cutting board for a few minutes, then slice each quesadilla into three slices using a pizza cutter or a very sharp knife. Serve with salsa.

MUSHROOM QUESADILLAS, HEALTHY

Steps:

• Preheat oven to 350 degrees F.
• Spray a large skillet with vegetable oil. Cook mushrooms, onion and garlic in skillet over medium heat until onion is tender, about 5 to 7 minutes.
• Stir in cilantro and remove from heat. Arrange one-third of the mushroom mixture on half of one tortilla.
• Sprinkle with 2 tablespoons of the cheese. Fold the other half of the tortilla over cheese.
• Place on a baking sheet.
• Repeat with remaining ingredients to make 3 quesadillas total.
• Bake quesadillas about 5 minutes, or until filling is hot and cheese melts.
• Cut each quesadilla into 4 wedges.
• Serve warm with salsa if desired.
• MICROWAVE METHOD:.
• Spray a microwave-safe casserole with vegetable oil.
• Add mushrooms, onion and garlic.
• Cook, uncovered, on 100% power (high) for 5 to 7 minutes, or until onion is tender, stirring twice.
• Stir in cilantro.
• Assemble quesadillas as directed above and arrange them on a microwave-safe plate or platter.
• Cook, rotating plate once, uncovered, on 100% power (high) for 1 to 2 minutes, or until filling is hot and cheese melts.

MUSHROOM QUESADILLAS

Steps:

• Heat a skillet over medium-high heat. Place the tortilla in the pan and cook for about 1 minute, until it begins to bubble.
• Flip the tortilla over and sprinkle cheese all over the top.
• Once the cheese begins to melt, top half of the tortilla with mushrooms, and fold in half.
• Cook for 2 minutes on each side, until the cheese is melted and everything is hot.
• Remove the quesadilla from the heat, open, and add your choice of stuffings.

MUSHROOM QUESADILLAS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without disturbing until the mushrooms begin to brown, about 5 minutes. Do not add salt. Add the remaining 1 tablespoon butter along the side of the skillet if the skillet seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more. Season mushrooms with the chili powder and salt and cook for 1 minute. Stir in the chopped cilantro and set aside.
• Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast-iron skillet.) Place the tortillas on the prepared baking sheet. Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half-moon shape. Lay another sheet of foil over the quesadillas. Bake until the cheese melts, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.