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Cooking Notes
Ami
I highly recommend going heavy on the serrano peppers and garlic (can just be annihilated in one of those 4 cup cuisinarts for quick goings). I make up a big batch, plus a batch of cuban black beans (just black beans with serrano, garlic, cumin, salt, and onion), then use as lunch in tacos for the week. Add some raw white onion and salsa on top, and then I prefer queso fresco or cotija as the cheese on top. the fillings also go great on rice and/or with fried eggs. Good to have in the fridge.
Stephanie
I used a chili in adobo sauce instead of the jalapeno or serano chili; it was quite smokey and delicious, but I bet the fresh chili would add nice brightness.
Claire L.
You can kind of make this your own...I used 1 large white onion, 2 bell peppers, a package of mixed cut mushrooms. Paprika, chili powder, cumin, salt, pepper, tiny bit garlic powder. Serve with grated Mexican cheese blend, fresh cilantro, sour cream, hot sauce.
BobbiB
This is a very nice little vegetarian recipe. I enjoyed the mushroom flavor with the bit of spice (didn't have a chili so used some red pepper flakes). Any cheese would work but I used a reduced fat Mexican blend.
Maria
This was nice and quick but next time I’ll add some scrambled egg to make it a little more substantial
robbie
I used pickled jalapeños and parsley as subs, really tasty and quick to make
Linsey
These are a go-to dinner in our house. I cook the mushrooms and grate the cheese in advance and then dinner comes together in a snap! I typically use two portabella mushrooms plus a 1/2 pound of creminis.
CG
I took the suggestion to use chillies in Adobo end it was wonderful. I also added some chopped avocado sprinkled with lime juice and full fat Greek yoghurt on top of the finished quesadillas.
Cynthia Sullivan
This was just ok, nothing special. The. mushroom mixture was tasty enough; i used a whole jalapeno, with seeds (we like spice). It's not really something I'd need a recipe for--it could be more of a "no recipe" recipe. I don't think we'd go out of our way to make it again, necessarily.
Hank
Decent, we make four quesadillas with a half pound of mushrooms. Just the right size dinner.
LizzieMac
Adding to repertoire. SO good. Low carb tortillas. Served with Right Rice, black beans, lots of cilantro, onion and a ripe avocado filled with chopped fresh tomatoes. Why didn't I think of this before? (And, yes to lots of garlic and peppers with the mushrooms - could even add some onion and other aromatics and veggies. Looking forward to playing around with this, maybe on the grill, during the height of garden season.)
Cervantes
To make these dinner for two, I used 14oz of mushrooms (five large portobello caps) and one onion. The mushrooms cook down quite a bit of course but still have some substance. Piled on four smallish tortillas and topped with cheese, melted the cheese in the oven. Served with avocado and other fixins, these were hearty and very fast to come together.
Avery
I really enjoyed this recipe with 12 year old cheddar cheese!
ATXPM
Great idea to sub mushrooms for animal based protein. Do yourself a favor and DO NOT use the microwave for this recipe. Especially for 2 minutes. You'll have a soggy mess. Finishing this in a pan, especially a well seasoned cast iron pan, will give your tortilla a nice crunch along with the tasty filling.
Beth
Whatever you do, dry fry or lightly oil fry these in a skillet!
Barbara
My supermarket sells 8 ounce containers of mushrooms. If you have more than you can use, slowly cook down the remaining mushrooms until they shrink and turn black. Freeze them for a delicious addition to scrambled tofu, eggs, or soup. A little will go a long way.
Claire L.
You can kind of make this your own...I used 1 large white onion, 2 bell peppers, a package of mixed cut mushrooms. Paprika, chili powder, cumin, salt, pepper, tiny bit garlic powder. Serve with grated Mexican cheese blend, fresh cilantro, sour cream, hot sauce.
alyson
These are awesome. Agree with doubling the garlic and Serrano (if you like spice).
Deb Pickman
Delicious & easy. I drizzled in a little homemade tomato salsa salsa after the cheese. Used larger flour tortillas, put all ingredients (including scallion & 2x garlic) into the one & fed 2 with it for a light lunch. Little tricky to flip but not bad! I used cheddar, white & orange, but was wishing for Jack. Want to try the Jalapeño Jack in this, it’s still pretty mild. Local restaurant makes a smokey pineapple salsa, need to figure that out!
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