Portobello Mushroom Quesadillas

Prep Time
Cook Time
  • Ingredients & Instructions



  • 4

    Mission Organics White Corn Tortillas
  • 1

    Tbsp canola oil
  • 2

    Tbsp chopped onion
  • 4

    portobello mushrooms, cleaned and sliced
  • ¼

    tsp salt
  • 2

    sprigs of fresh rosemary
  • ¼

    cup shredded part skim mozzarella, shredded
  • slices of Provolone cheese


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  • Step 1

    Heat canola oil over medium-high heat in a non-stick skillet. Sauté onion until tender, 2 to 3 minutes. Add mushrooms and cook until tender and water has evaporated, about 5 to 6 minutes. Season with salt. Empty skillet into a bowl and set aside.

  • Step 2

    Heat up the same non-stick skillet over medium-high heat. Lightly brush one side of a tortilla with canola oil and lay brushed side down into the hot skillet. Spoon sautéed mixture and spread evenly. Top with a few rosemary leaves, mozzarella cheese and a slice of provolone cheese. Place second tortilla brushed side up on top.

  • Step 3

    Cook the quesadilla over medium heat for 1 to 2 minutes or until cheese has melted and quesadilla is easy to turn. Gently turn the quesadilla over and cook 2 minutes more. Cook until quesadilla is light golden brown on both sides.

  • Step 4

    Repeat with remaining tortillas. Slice into quarters and serve warm.

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